Fish Stew With Pesto

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 large onions, chopped
• 2 leeks, white part only, chopped
• 2 small fennel bulbs, stalks removed, bulbs chopped
• 1 sweet red pepper, seeded and chopped
• 6 cloves garlic, peeled and sliced
• 1 small hot fresh chili pepper, seeded and minced
• 3 ripe tomatoes, chopped
• 1 cup fish stock
• 1 ½ cups dry white wine
• Salt
• 6 sprigs fresh thyme
• 18 small new potatoes, peeled and halved
• 2 cups cooked white beans
• 18 littleneck clams, scrubbed
• 18 mussels, scrubbed and debearded
• 3 ½ pounds monkfish or blackfish, or some of both
• Freshly ground black pepper
• ⅔ cup prepared pesto

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    381 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 37 grams protein; 55 milligrams cholesterol; 782 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 to 12 servings

Preparation

1. Heat the oil in a large, heavy saute pan or casserole, at least six quarts capacity.
2. Add the onions, leeks, chopped fennel bulbs and red pepper and saute over medium heat until the vegetables are tender. Add the garlic and chili pepper and saute for another minute. Then add the tomatoes, fish stock and wine. Season with a little salt, add the thyme, reduce heat to low and allow to cook for 20 minutes.
3. While the vegetable mixture is cooking, place the potatoes in a pot, cover with salted water and bring to a boil. Cook the potatoes until tender, about 20 minutes. Drain and set aside.
4. Fold the beans into the vegetable mixture, then tuck in the clams and mussels. Cut the fish into two-inch chunks and add them. Cover the casserole and cook for 10 to 15 minutes, until the clams and mussels have opened and the fish is cooked through.
5. Tuck the potatoes into the stew. Season to taste with salt and pepper. Return to a simmer and serve in deep bowls or soup plates, with a dollop of pesto on top of each serving.