FISH STEW WITH FENNEL by CHEF DAN:

                    FISH STEW WITH FENNEL by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons olive oil

1 pound firm white fish (cod Pollock, halibut) skinless, cut into chunks

1 pound cooked peeled shrimp

1 onion, chopped

3 garlic cloves, sliced

1 fennel bulb, halved and shredded, or 1 tablespoon fennel seeds, crushed

1 bay leave

1 tablespoon red curry paste

2 tablespoons tomato paste

1 lemon thinly sliced

1 (15oz) can stewed tomatoes

2 cups white wine

2 cups fish stock

Bunch flat-leaf parsley chopped

DIRECTIONS:

1.    In a stock pot over medium-heat, add olive oil, onions, fennel, bay leaf and season with a pinch of sea salt and a couple grinds of freshly ground black pepper.

2.    Cook, stirring until the onion and fennel are soft, about 5-6 minutes.

3.    Add the red curry paste, lemon slices and tomato paste.

4.    Cook until; tomato paste turns deep reddish brown.

5.    Add stewed tomatoes, stock, wine, and simmer for 15-20 minutes.

6.    Turn down to gentle simmer and add the white fish, cover and cook for 2-3 minutes.

7.    Add the shrimp for a couple of minutes, until just cooked through.

8.    Stir in the parsley and serve with crusty bread.

ENJOY DAN:                        BON-APPETITE!!