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Ina Garten Fish Stew

Ina Garten Fish Stew recipe
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Ina Garten’s Fish Stew is a tomato-based seafood dish that combines firm white fish with fragrant herbs, garlic, fennel, white wine, and fish stock. Simmered slowly, the ingredients meld together to create a rich broth that highlights the natural sweetness of the seafood and the earthiness of vegetables.

The stew is often finished with a splash of Pernod or a squeeze of lemon, giving it a bright and slightly briny finish. It’s simple enough to make on a weeknight but elegant enough to serve at a dinner party.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 large fennel bulb, trimmed and sliced thin

  • 1 large yellow onion, diced

  • 3 cloves garlic, minced

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon saffron threads (optional, for depth)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1 1/2 cups dry white wine (like Sauvignon Blanc)

  • 1 (28-ounce) can whole peeled tomatoes with juice, crushed by hand

  • 2 cups fish stock (or clam juice)

  • 1/4 cup Pernod (optional, for a touch of anise flavour)

  • 1 1/2 pounds firm white fish (like cod, halibut, or sea bass), cut into large chunks

  • 2 tablespoons chopped fresh parsley

  • Zest of 1 lemon

Instructions

  • Sauté the aromatics – In a large Dutch oven or heavy pot, heat olive oil over medium heat. Add sliced fennel and diced onion, and cook for 10–12 minutes until soft and translucent.

  • Add garlic and spices – Stir in the garlic, red pepper flakes, saffron, salt, and pepper. Cook for another 1–2 minutes until fragrant.

  • Deglaze with white wine – Pour in the white wine and bring to a simmer. Scrape any bits from the bottom of the pan and cook for 3–4 minutes to reduce slightly.

  • Add tomatoes and stock – Stir in the crushed tomatoes with their juice and fish stock. Bring the stew to a boil, then reduce to a gentle simmer.

  • Simmer the broth – Let it simmer uncovered for 20–25 minutes to allow the flavours to develop and concentrate.

  • Add the fish – Gently stir in the fish chunks and simmer for another 7–10 minutes, or until the fish is just cooked through and flaky.

  • Finish with fresh herbs – Stir in chopped parsley and lemon zest. Adjust seasoning to taste.

  • Serve warm – Ladle into bowls and serve hot with crusty bread or garlic toast.

Find it online: https://inagartencooks.com/ina-garten-fish-stew/