Description
This is great on a dreary, wet day with a loaf of warm, crusty french bread and a small spinach salad. This was adapted from an old sunset recipe.
Steamer clams may be used instead of mussels.
Ingredients
- Fennel Bulb
- Onion
- Garlic Cloves
- Carrot
- Olive Oil
- No-salt-added Diced Tomatoes
- Low Sodium Chicken Broth
- Bottled Clam Juice
- Dry White Wine
- Cayenne
- Halibut
- Mussels
Instructions
- Remove skin and bones from fish
- Cut into 1 1 / 2 inch pieces
- Scrub mussels and remove beards
- Trim stems and root end from fennel bulb
- Pull feathery leaves from stems and mince
- Discard stems and set minced leaves aside
- Thinly slice fennel bulb and combine with onion, garlic, carrot and oil in a 5-6 quart pan over medium-high heat
- Stir often until vegetables are browned
- Add tomatoes, broth, clam juice, wine and cayenne
- Bring to a boil over high heat
- Cover and simmer 10 minutes
- Add fish and mussels
- Cover and simmer just until fish is opaque but still moist-looking in center and mussels pop open, about 5 minutes
- Add minced fennel greens and ladle into wide bowls