Rating: 3.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Notes: To cut pumpkin into cubes, halve vertically and scrape out seeds. Cut halves into 1-inch-wide wedges. Peel each slice, then cut flesh into cubes.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary test

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim off and discard stalks, root ends, and bruised areas from fennel. Chop and reserve green tops. Rinse heads; cut in half lengthwise, then slice.

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  • Heat oil in a 5- to 6-quart pan over medium-high heat; add fennel, onion, and garlic and stir often until soft, 10 to 12 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add broth, clam juice, Pernod (if using), pumpkin, saffron, bay leaf, salt, and pepper; increase heat to high and bring to a boil. Reduce heat, cover, and simmer just until pumpkin is tender when pierced, 15 to 20 minutes.

  • Add tomatoes; bring to a simmer. Gently stir in fish; simmer until opaque in center (cut to test), 4 to 5 minutes. Stir in parsley. Ladle into bowls and top with 1 tablespoon rouille and fennel tops.

  • Rouille: In a bowl, stir together 1/2 cup mayonnaise, 1 tablespoon tomato paste, 2 teaspoons lemon juice, 1 minced garlic clove, 1/4 teaspoon cayenne, and salt and pepper to taste. Makes about 1/2 cup.

Nutrition Facts

289 calories; calories from fat 44%; protein 20g; fat 14g; saturated fat 2.1g; carbohydrates 23g; fiber 2.9g; sodium 569mg; cholesterol 26mg.
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