Ionian Sea Bass Bouillabaisse

Ingredients

• 1.5 lbs Sea bass fillets, cut into 2-inch chunks
• 3 tablespoons Extra virgin olive oil
• 1 large Yellow onion, finely diced
• 3 cloves Garlic cloves, minced
• 1 medium Fennel bulb, thinly sliced
• 0.5 cup Dry white wine (Assyrtiko or Pinot Grigio)
• 4 cups Fish stock or clam juice
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 tablespoon Lemon zest
• 2 tablespoons Fresh lemon juice
• 0.25 cup Fresh dill, chopped
• 1 teaspoon Salt and black pepper

Instructions

1. 1

   Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add the diced onion and sliced fennel, sautéing for about 5-7 minutes until softened and translucent.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.

4. 4

   Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

5. 5

   Add the fish stock and cubed potatoes, bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.

6. 6

   Gently place the sea bass chunks into the simmering broth and cook for 4-5 minutes until the fish is opaque and flakes easily.

7. 7

   Stir in the lemon zest, lemon juice, and fresh dill, then season with salt and pepper to taste.

8. 8

   Remove from heat and serve immediately in shallow bowls with crusty bread.