Fish and fennel stew with ouzo over couscous
- STEW:
- 2 tablespoons extra-virgin olive oil;
- 1½ cups chopped yellow onion (about 1 medium);
- 2 cloves garlic, minced;
- 1 large bay leaf;
- 2 medium fennel bulbs (about 1½ pounds), cored, quartered, and thinly sliced crosswise (about 4 cups);
- ¼ cup ouzo or other anise-flavored liqueur;
- 2 cups vegetable broth;
- 1 (28-ounce) can diced tomatoes;
- 1½ pounds skinned halibut, mahi mahi, tilapia, or other whitefleshed fish, patted dry and cut into 1-inch pieces;
- 2 tablespoons freshly squeezed lemon juice;
- Fine sea salt and freshly ground black pepper.
- COUSCOUS:
- 1½ cups water;
- 1 tablespoon extra-virgin olive oil or unsalted butter;
- ¾ teaspoon fine sea salt;
- 1¼ cups whole wheat couscous.
- TO FINISH:
- ½ to 1 teaspoon sugar;
- ¼ teaspoon freshly ground black pepper;
- 1 tablespoon extra-virgin olive oil;
- ¼ cup finely chopped fennel fronds.
Instructions:
- To make the stew, heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium heat until shimmering. Add the onion, garlic, bay leaf, and fennel and cook, stirring frequently, until the vegetables soften, about 5 minutes. Add the ouzo and cook until syrupy and almost no liquid remains, about 2 minutes. Add the broth and tomatoes and bring to a boil. Decrease the heat to maintain a simmer, cover, and cook until the vegetables are crisp-tender, 15 to 17 minutes.
- While the stew simmers, place the fish in a large glass or other nonreactive bowl. Allow to sit at room temperature for 15 minutes, and then drizzle with the lemon juice and season with salt and pepper. Set aside for a few minutes.
- Meanwhile, make the couscous. Pour the water, olive oil, and salt into a heavy medium saucepan and bring to a boil. Remove the saucepan from the heat. Stir in the couscous, cover, and let sit until the liquid is absorbed, about 10 minutes.
- To finish, add the fish to the stew, stir—gently to keep the pieces intact—and return to a simmer. Cook, leaving the lid slightly askew, until the fish is fork-tender and opaque throughout, 3 to 4 minutes. Add ½ teaspoon of the sugar and the pepper. Taste and adjust for sugar, salt, and pepper. Remove from the heat, drizzle the stew with the olive oil, and let sit, with the lid slightly askew, for 3 minutes.
- Fluff the couscous with a fork and divide among deep plates. Scoop the fish stew over the couscous and garnish each serving with some fennel fronds.
- TO GET A HEAD START: The stew without the fish, as in step 1, can be prepared 1 day ahead. Just before serving, proceed with step 2 and gently reheat the stew before adding the fish, as in step 4.