Sworfish Stew with tomatoes and fennel

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This was honestly one of the best things I have ever made. The stew is hearty, but the lemon and fennel make it much lighter so it doesn’t get overwhelming. Serve this over some jasmine rice.

To make it: 

Start with:

  • 1/2 large yellow onion, diced
  • 1 head fennel, diced
  • 2 tbsp olive oil
  • salt and pepper to taste

 

In a medium-to-large stockpot, sauté onions and fennel over medium heat with a bit of salt and pepper for about 10 minutes, until onions are nice and soft, and fennel begins to soften. Then add:

  • 1 large (28-oz) can whole peeled Roma tomatoes with juice, crushed with your hands
    1 cup (ish) dry white wine
    juice and zest of one lemon
    1 cup cracked green olives, pitted and halved
    2 cups cannelini beans, par-boiled (I rehydrated them about half-way yesterday to save time - you can also just use a can of beans, rinsed and drained)

Turn heat down to low, cover and cook for about 30 minutes, stirring occasionally, until beans are tender. Add

  • 12 oz swordfish, cut into largish chunks

cover and cook for about 5-10 minutes, until swordfish is just about done, then add

  • 1 bunch thin asparagus, cut into 1″ chunks

cover again, and continue stewing for another 5 minutes or so until asparagus are just tender. Serve over jasmine rice.