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  • Fish Stew with Chipotle Aioli

    3 votes
    Fish Stew with Chipotle Aioli
    Prep time:
    Cook time:
    Servings: 6
    by Nancy Miyasaki
    193 recipes
    		 >
    This fish stew is boldly flavored with the staples of great california/italian cooking: garlic, tomatoes, fennel, anchovies, and red wine. We've always been huge Cioppino fans, but this stew is a wonderfully different alternative. The next time you think about making Cioppino, try this instead! (The Chipotle aioli is beautiful and tasty, but not strictly necessary. It is delicious and healthier without.)

    Ingredients

    • 2 Tbsp olive oil
    • 1 small yellow onion, finely chopped (or two leeks)
    • 2 carrots, peeled and finely chopped
    • 1 small fennel bulb, trimmed and thinly sliced
    • 3 large garlic cloves, minced
    • 3 anchovy fillets, drained, rinsed, and finely chopped
    • 1 28oz can diced tomatoes with juice
    • 2 cups dry red wine
    • 2 cups fish stock (I used Japanese dashi, or substitute vegetable or chicken stock)
    • 2 strips orange zest
    • Pinch of saffron threads (may leave out if you don't have them)
    • 2 pounds firm white fist (halibut, cod, monkfish, etc. I have also used tilapia, which is a bit soft, and peeled shrimp)
    • Salt and fresh ground pepper to taste
    • 1/4 cup chopped fresh parsley
    • 1 French baguette, sliced (toasted if you like)
    • 1/2 cup Chipotle Aioli - ingredients below
    • 2 garlic cloves, minced
    • 1 teaspoon canned Chipotle peppers, pureed
    • 1/2 cup mayonnaise
    • 1/2 tsp fresh lime juice
    • Salt and fresh pepper to taste

    Directions

    1. In a large soup pot, heat the olive oil over medium-high. Add the onions or leeks and saute for 5-7 minutes until soft. Add the carrots and fennel and saute another 5 minutes. Add the 3 cloves of garlic and saute 1 more minute.
    2. Add the anchovies, tomatoes, wine, stock, orange zest, and saffron and bring to a simmer over medium. Partially cover and cook for 15 minutes.
    3. Remove the soup from heat and partially puree in a blender and return to pot or blend in pot with a hand mixer.
    4. Return the soup to medium. Add the fish, cover, and cook for about 4-5 minutes until fish is just cooked through. Add salt and pepper. Taste and adjust seasonings as necessary.
    5. To serve, ladle the soup into bowls. Garnish with parsley and bread/toast. Serve the aioli on the side.
    6. Chipotle Aioli
    7. In a small bowl, combine the garlic, chipotle puree, mayonnaise, and lime juice and whisk. Add salt and pepper to taste. Refrigerate until serving.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This dish is really tasty. We frequently cook cioppino, but this opened my mind to new possibilities from fish stew. Yum!

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