Greek Fisherman's Stew

Greek Fisherman's Stew, just wonderful for a cold winters evening.

Greek fishermen sometimes assemble this right on their boats, adding ingredients in fairly quick order as they cook in a round-bottomed pot called a kakavia. It looks something like this.

(Can not see you all dashing out to buy one, a normal metal cooking pot will do) It's a dish that welcomes Nice crisp white wines, and chunks of delicious homemade white bread (you can always dash out and buy one while the soup simmers).

INGREDIENTS

3 tablespoons extra-virgin olive oil

1 medium onion, diced

6 cloves garlic, sliced thin

1 small head fennel, diced

¼ teaspoon red chile flakes, or to taste

2 large beefsteak tomatoes, cored and chopped, with their juices

1 teaspoon sea salt, or to taste

1 cup dry white wine

½ pound potatoes, peeled and diced

Ground black pepper

1 tablespoon lemon juice

2 pounds bass fillets, skinned, cut in 12 pieces

6 basil leaves, torn

1 cup mayonnaise seasoned with 1 1/2 teaspoons sriracha or other hot sauce (optional)

PREPARATION

Warm oil in a 4-quart saucepan or casserole over medium heat. Stir in onion and garlic and cook until soft but not brown. Add fennel and cook a few minutes, until softened. Stir in chile flakes. Add tomatoes and salt, cover and cook on medium about 10 minutes.

Stir in wine and 2 1/2 cups water, bring to a simmer, add potatoes and cook another 6 minutes or so, until potatoes are tender. Check seasonings, adding salt and pepper to taste. Add lemon juice.

Season fish 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 pot from heat, stir in basil, just to wilt it, and divide soup among the 6 plates. Serve spiced mayonnaise alongside if desired