Ingredients
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1 large fennel bulb (with fronds still attached)
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1 large onion, chopped
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6 garlic cloves, minced
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1 tablespoon olive oil
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1 (15 ounce) can no-salt-added diced tomatoes
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2 cups low sodium chicken broth
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1/2 cup dry white wine
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1/4 teaspoon cayenne
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1 lb halibut (or other firm white fish)
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12 mussels, in shells
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1 large carrot, peeled and diced
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8 ounces bottled clam juice
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 (cut to test) and mussels pop open, about 5 minutes. Add minced fennel greens and ladle into wide bowls.