Mediterranean Fish Stew

Ingredients

• 1 ¼ pounds fish fillets (such as halibut, cod, sole and salmon), cut into 2-inch pieces
• 2 tablespoons unsalted butter
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 1 onion, chopped
• 2 large garlic cloves, sliced
• 1 fennel bulb, halved and chopped
• 2 medium carrots, chopped
• 2/3 cup fresh flat-leaf parsley, chopped, divided
• 1 bay leaf
• 1 sprig of fresh thyme
• Pinch of red pepper flakes, or more to taste
• 2 teaspoons sea salt, plus more to taste
• Freshly ground black pepper to taste
• 1/2 teaspoon ground turmeric (optional)
• 3/4 pound of fresh tomatoes, chopped (peeled and seeded, if desired) or 1 can chopped tomatoes (14 ounces), drained
• 1/2 pound Yukon Gold or other boiling potatoes, peeled if you like and diced
• 10 ounces (1¼ cups) of fish stock (or chicken or vegetable stock)
• 1 cup dry white wine (like Pinot Grigio, Chardonnay or Sauvignon blanc)

Instructions

1. Heat butter and olive oil in a heavy large pot or Dutch oven over medium-high heat. Add chopped onion, garlic, fennel and carrots and sauté for about 6 minutes, until tender.
2. Add half the parsley, bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper and turmeric. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine.
3. Add potatoes, stock and white wine. Bring to a boil, lower to a simmer and cook, covered until potatoes are tender, about 10 minutes.
4. Add fish and cook another 5 minutes uncovered or until fish is cooked through. If you decide to use mussels or small clams, simmer with the pot covered until they open. Add more salt to taste, if desired.
5. Ladle into bowls and serve. Garnish with reserved parsley.