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Recipe Summary test

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, crush the tomatoes and their liquid with your hands. Strain the liquid into a small bowl.

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  • Meanwhile, in a large saucepan or medium dutch oven, heat the EVOO over medium-high heat. Add the fennel and scallion whites and cook, stirring occasionally, until lightly browned, 8 minutes. Add the garlic; cook for 1 minute.

  • Add the strained tomatoes and cook, stirring occasionally, until the mixture is thick, about 5 minutes. Add the potatoes, strained tomato juice and 4 cups water; season with salt and pepper. (Add more water if necessary to cover the potatoes.) Simmer until the potatoes are tender, about 15 minutes.

  • Gently stir in the fish and scallion greens and simmer until the fish is cooked through, about 5 minutes. Garnish with the fennel fronds.

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