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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Adapted from Sam Choy's Polynesian Kitchen. This is typical of fish stews served throughout French Polynesia. Ingredients:
1/2 cup olive oil |
1 teaspoon fennel seed |
1 chili pepper, minced |
2 medium sweet onions, diced |
2 garlic cloves, crushed |
1 1/2 teaspoons paprika |
3/4 cup dry white wine |
1/2 cup tomato, peeled, seeded, and cut into 1/2-inch cubes |
3 quarts fish stock |
salt |
2 1/2 lbs white fish, cut into 1-inch cubes |
8 ounces fresh spinach, chopped |
chopped chives (to garnish) |
chopped parsley (to garnish) |
lime wedge (to garnish) |
Directions:
1. In a pot, heat oil, fennel seeds and chili pepper.
2. Add onions and saute until transparent.
3. Add garlic and paprika and cook for 2 minutes.
4. Add wine and tomatoes.
5. Simmer until half the liquid has evaporated.
6. Add stock and simmer for 35 minutes.
7. Add salt, fish and spinach.
8. Cook 5 minutes, or until fish is cooked.
9. Sprinkle with chives and parsley, and serve lime wedges on the side.
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