Fish Stew With Pesto

Name: Fish Stew With Pesto
Total time: 1 h
Yield: 10 to 12 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 large onions, chopped; 2 leeks, white part only, chopped; 2 small fennel bulbs, stalks removed, bulbs chopped; 1 sweet red pepper, seeded and chopped; 6 cloves garlic, peeled and sliced; 1 small hot fresh chili pepper, seeded and minced; 3 ripe tomatoes, chopped; 1 cup fish stock; 1 1/2 cups dry white wine; Salt; 6 sprigs fresh thyme; 18 small new potatoes, peeled and halved; 2 cups cooked white beans; 18 littleneck clams, scrubbed; 18 mussels, scrubbed and debearded; 3 1/2 pounds monkfish or blackfish, or some of both; Freshly ground black pepper; 2/3 cup prepared pesto

By Florence Fabricant

Total Time: 1 hour
Rating: 4(20)
Comments: Read comments

Featured in: FOOD; Beyond the Usual Catch: Shark or Skate

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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

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Preparation

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.