Potato Noodles
Florence Fabricant, Annette Gertner
67 ratings with an average rating of 4 out of 5 stars
67
1 hour
Fish Stew With Pesto
- Total Time
- 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:10 to 12 servings
- 3tablespoons extra-virgin olive oil
- 2large onions, chopped
- 2leeks, white part only, chopped
- 2small fennel bulbs, stalks removed, bulbs chopped
- 1sweet red pepper, seeded and chopped
- 6cloves garlic, peeled and sliced
- 1small hot fresh chili pepper, seeded and minced
- 3ripe tomatoes, chopped
- 1cup fish stock
- 1½cups dry white wine
- Salt
- 6sprigs fresh thyme
- 18small new potatoes, peeled and halved
- 2cups cooked white beans
- 18littleneck clams, scrubbed
- 18mussels, scrubbed and debearded
- 3½pounds monkfish or blackfish, or some of both
- Freshly ground black pepper
- ⅔cup prepared pesto
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
385 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 32 grams protein; 1066 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oil in a large, heavy saute pan or casserole, at least six quarts capacity.
- Step 2
Add the onions, leeks, chopped fennel bulbs and red pepper and saute over medium heat until the vegetables are tender. Add the garlic and chili pepper and saute for another minute. Then add the tomatoes, fish stock and wine. Season with a little salt, add the thyme, reduce heat to low and allow to cook for 20 minutes.
- Step 3
While the vegetable mixture is cooking, place the potatoes in a pot, cover with salted water and bring to a boil. Cook the potatoes until tender, about 20 minutes. Drain and set aside.
- Step 4
Fold the beans into the vegetable mixture, then tuck in the clams and mussels. Cut the fish into two-inch chunks and add them. Cover the casserole and cook for 10 to 15 minutes, until the clams and mussels have opened and the fish is cooked through.
- Step 5
Tuck the potatoes into the stew. Season to taste with salt and pepper. Return to a simmer and serve in deep bowls or soup plates, with a dollop of pesto on top of each serving.
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