Whole roasted fish with squid stew, roasted tomatoes, and fennel recipe


  • Yield: 4 Servings


Squid Stew
  • ½ cup extra-virgin olive oil
  • 1 Spanish onion, thinly sliced
  • 1 fennel bulb, thinly sliced
  • 1 leek, trimmed and thinly sliced
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 teaspoons kosher salt, plus more as needed
  • 1 orange juice and zest
  • Modest pinch of saffron
  • Pinch of crushed red chile flakes
  • 1 cup dry white wine
  • 1 (28-ounce) can crushed San Marzano tomatoes
  • 1 pound calamari, fresh or frozen, sliced into ¼-inch rings
  • 1 bay leaf, fresh or dried
  • 2 teaspoons thyme leaves
  • 2 whole-roasted fish, prepared through pan-frying but unroasted
  • 1 pound cherry tomatoes
  • 2 cups arugula
  • 6 large basil leaves, torn
  • 1 teaspoon freshly squeezed lemon juice
  • 2 teaspoons extra-virgin olive oil
  • ¼ teaspoon kosher salt
How to Make It
    Make the Stew
  1. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, shallots, garlic, and salt and stir to combine. Cook until the onion is tender but not caramelized, about 10 minutes. If the mixture starts to brown or burn, decrease the heat. Stir in the orange zest and juice, the saffron, chile flakes, and wine. Bring the mixture to a boil and cook until the wine reduces by half, about 5 minutes.
  2. Add the crushed tomatoes, calamari, bay leaf, and thyme. Decrease the heat to low so the stew is at a light simmer. Cook until the calamari is tender, about 1 hour. Taste for seasoning and add a bit more salt if desired.
  3. If you’re preparing this in advance, let the stew cool completely before storing it in the fridge (right in the pot is fine!) for up to 5 days, or in the freezer for up to 1 month. Reheat on low.
  4. Finish the Fish
  5. If you’re making this the day you’re going to serve it, start preparing the whole-roasted fish while the stew simmers. When the fish is ready to go in the oven, lay the cluster of cherry tomatoes on top of the fish (if they’re still on the vine) or scatter them over the fish. Try to avoid putting them directly in the hot oil because they’ll splatter. Roast for 8 to 10 minutes. After 4 minutes, use your spatula to lift the belly flap and confirm that the flesh is turning from translucent to opaque. When the flesh is very close to completely opaque, the fish is done. Even if it’s a touch underdone, it’ll finish cooking as it cools. And if you overcook it, you’ll see white spots of coagulated albumin collect on the belly, but your fish will still be fine because the meat is really fatty and forgiving.
  6. Put it Together and Serve
  7. In a medium bowl, combine the arugula, basil, lemon juice, oil, and salt. Toss to mix.
  8. Pour the stew onto a large serving platter with high sides. Carefully transfer the fish to the platter, allowing any excess oil to drain back into the pan.
  9. Add the roasted tomatoes, top with the salad, and serve.

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