Recipes for Steam Cooking

seafood dishes

FISH STEW WITH FENNEL

INGREDIENTS

1 lb. halibut

Salt

White pepper

Juice of half a lemon

3 fennel bulbs, ¾ lb. each

1¼ cups sh or vegetable broth

Scant ½ cup white wine

⁄3 cup heavy cream

SETTINGS

Fennel

STEAM, 210°– 212ºF

13 – 16 minutes

Baking Pan

Stew

STEAM, 210°– 212ºF

5 – 9 minutes

Rinse the sh under cold, running water, pat dry and cut into pieces. Season with salt and

pepper and drizzle with 1 – 2 tbsp. lemon juice.

Trim the fennel, rinse and cut lengthwise into eighths. Set a few fennel fronds aside. Put the

sh stock and wine into the baking pan and add ¼ tsp. salt. Add the fennel and steam as

indicated.

Boil cream and broth to reduce slightly to thicken. Season with salt, pepper and

lemon juice.

Add the sauce and sh llets to the fennel and steam as indicated. Finely chop the fennel

fronds and sprinkle into the stew before serving.

COOK’S TIP:

Serve with wild rice.

Serves 4