Greek Stew

Quick Summary: This is a hearty fisherman’s stew featuring wild striped bass simmered in a flavorful tomato, fennel, and white wine broth.

Source: Florence Fabricant

>> servings: 2
Warm @extra-virgin olive oil{3%tablespoons} in a #4-quart saucepan{} or #casserole{} over medium heat.
Stir in diced @medium onion{1} and sliced thin @garlic{6%cloves} and cook until soft but not brown.
Add diced @small head fennel{1} and cook a few minutes, until softened.
Stir in @red chile flakes{1/4%teaspoon}.
Add cored and chopped @large beefsteak tomatoes{2} with their juices and @sea salt{1%teaspoon}, cover and cook on medium for ~{10%minutes}.
 
Stir in @dry white wine{1%cup} and @water{2.5%cups}, bring to a simmer. Add peeled and diced @Yukon Gold potatoes{1/2%pound} and cook for another ~{6%minutes}, or until potatoes are tender.
Check seasonings, adding @sea salt{} and @Ground black pepper{} to taste. Add @lemon juice{1%tablespoon}.
 
Season skinned @wild striped bass fillets{2%pounds}, cut in 12 pieces, with salt and pepper. Place them in the stew and simmer on low, covered, until fish is just cooked through, about ~{5%minutes}.
Meanwhile, warm 6 generous #soup plates{}.
 
When fish is done, remove it to the warm soup plates.
Remove the pot from the heat, stir in torn @basil leaves{6} just to wilt it, and divide soup among the 6 plates.
 
For an optional side, combine @mayonnaise{1%cup} with @sriracha{1 1/2%teaspoons} and serve alongside the stew.