Weekday Meals: Fennel Fish Stew

Autumn weather has finally made an extended appearance in Texas.  The temperatures are out of the high 80's and into the mid 60's and the leaves are changing colors and beginning to fall.  Autumn really is one of my favorite seasons.  It's a season tailor made for cozy nights inside and food that warms both body and mind.    Cheesy yes, but oh so true.

I made this soup a couple nights ago and it's perfect for any chilly night.  This stew works because the fennel's slightly anise flavor is a perfect backdrop to both the tomatoes and the fish.  The lemon keeps everything bright and the red pepper flakes add just enough spice to round the dish out.

And like any good soup, you should serve with a crusty and warm piece of bread.  

Fennel Fish Stew

Ingredients

• 2 cans 28 oz whole tomatoes, juices reserved, tomatoes crushed by hand
• 1 fennel bulb, chopped.  Reserve some of the fronds for garnishing.
• 1-2 shallots, chopped
• 1 garlic clove, minced 
• 2 lbs of tilapia or other mild white fish cut into 1 inch chunks.
• Sprinkle red pepper flakes
• 1/2 cup parsley
• 1-3 Tbs olive oil
• Juice and zest of 1 lemon

Instructions

• Heat the olive oil in a large dutch over over medium heat.  Add the fennel, shallots, and garlic and sweat until they become soft and translucent.
• Add the red pepper flakes and cook for 1 minute until fragrant.
• Add the tomatoes and crush by hand (if you didn't do this before).
• Add the lemon zest, juice, and parsley.
• Add the tilapia and cover.  Bring to a medium simmer and cook for 5-10 minutes until the tilapia is cooked through and opaque.
• Garnish with the reserved fronds and serve with the aforementioned bread.

And in other news, I'm hosting a "Friendsgiving" Potluck on Saturday, and I should have lots to share! Hope you're having a lovely week!