by SmallKitchCara
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my 30 recipes »
Photo by SmallKitchCara
SmallKitchCara's Notes:
Expand1 tablespoon olive oil Ask a question about this ingredient
1 shallot, minced Ask a question about this ingredient
1/2 leek, cut in half lengthwise and sliced thinly Ask a question about this ingredient
2 cloves garlic, minced Ask a question about this ingredient
1/2 bulb fennel, diced Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/3 cup white wine Ask a question about this ingredient
1/8 teaspoon saffron, dissolved in 2 tablespoons water Ask a question about this ingredient
1/4 teaspoon smoked paprika Ask a question about this ingredient
1 pinch cayenne Ask a question about this ingredient
1 14-ounce can crushed tomatoes Ask a question about this ingredient
2/3 pounds flounder or other white fish, cut into 2-inch pieces Ask a question about this ingredient
1 pinch freshly ground pepper Ask a question about this ingredient
2 tablespoons parsley, chopped Ask a question about this ingredient
2 teaspoons red wine vinegar Ask a question about this ingredient
6-8 ounces spaghetti Ask a question about this ingredient
Heat the oil in a medium Dutch oven over low heat. Add the shallot, leek, and fennel, and cook for 15 minutes, until all the vegetables are very soft but not browned. Add the garlic and cook for another 5 minutes, then turn the heat up and add the wine. Let it come to a boil, then return the heat to low, cover, and let the vegetables cook for 5 minutes, until very tender, checking periodically to make sure there’s still plenty of liquid in the pot
Ask a question about this stepAdd the salt, tomatoes, saffron water, smoked paprika, cayenne, and 1 cup of water. Stir to combine, then bring to a boil. Let simmer gently for about 15-20 minutes, partially covered, to let the flavors meld. Taste for salt.
Ask a question about this stepWhile the stew is cooking, bring a large pot of salted water to boil for the spaghetti. Put the pasta in about 5 minutes before adding the fish to the stew. Cook according to package directions, then drain and toss with a tiny bit of olive oil
Ask a question about this stepAdd the fish, toss to distribute, then cover the pot and cook 2-4 minutes, until the fish is cooked through. Mix in the red wine vinegar.
Ask a question about this stepScoop a portion of spaghetti onto each plate. Distribute the fish stew evenly over the pasta. Sprinkle with parsley and grind lots of fresh pepper. Serve hot.
Ask a question about this stepI love this sort of dish! I bet it would be great with snapper or even monkfish.
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Love.