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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes. Ingredients:
1 pound fennel |
1 tablespoon olive oil |
1 onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise |
2 tablespoons minced garlic |
1/2 cup dry white wine |
4 cups fat-skinned chicken broth |
1 bottle(8 oz.) clam juice |
1 tablespoon pernod or other anise-flavored liqueur (optional) |
8 cups cubed (1/2-in.) pumpkin, such as sugar pie or baby bear (see notes) |
1/4 teaspoon saffron threads, crumbled |
1 dried bay leaf |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cans (14 1/2 oz. each) crushed or diced tomatoes |
1 pound halibut, rinsed and cut into 1-inch pieces |
2 tablespoons chopped parsley |
rouille |
Directions:
1. Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.
2. Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.
3. Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.
4. Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.
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