Adam Levine’s Famous Fish Stew

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Adam Levine's Famous Fish Stew
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine Mediterranean
Prep Time 30 min
Cook Time 1 hour
Passive Time 2 hour
Servings
people
Cuisine Mediterranean
Prep Time 30 min
Cook Time 1 hour
Passive Time 2 hour
Servings
people
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cover the bottom of a large saute pan with a good layer of olive oil. Cut the onion, carrot and celery into 1/2" cubes and saute at low temperature with the garlic, very thinly sliced or chopped.
  2. Also chop the anise and add. Anise is a very strong flavor, so best to start out with 1/4 cup and add more to taste later if you want it.
  3. Once tender, cut the fish into 1" cubes and put in the pan. Let the fish cook about 1/4 of the way, then turn the heat to high.
  4. add the wine and light the evaporating alcohol fumes with a match or lighter. Once the flame goes out, add the fish stock and lemon juice and turn the heat down to a simmer.
  5. At this point, start adding the saffron. Saffron is pricey and very flavorful, so use sparingly. Start with 1/4 tspn and add more to taste once you get a sense of the flavor.
  6. Salt and pepper to taste.
  7. Serve over rice or egg noodles.
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