Chilean Reineta and Mussel Stew with Golden Potatoes, Fennel, and Warm Cilantro Pebre

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Toss the potatoes with 1 tablespoon olive oil, the melted butter, 1 teaspoon merken, 1/2 teaspoon salt, and a little black pepper. Spread on a tray and roast for 25 minutes at 220 °C / 425 °F, turning halfway, until golden and tender.

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   2. While the potatoes roast, heat 1 tablespoon olive oil in a wide pot over medium heat. Add the onion, half of the garlic, and the fennel. Cook for 6 to 8 minutes, stirring, until the vegetables are soft and fragrant.

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   3. Stir in half of the chopped tomato, the cumin, the bay leaf, and 1 teaspoon merken. Cook 2 minutes more to deepen the flavors.

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   4. Pour in the white wine and let it simmer gently for 2 minutes so part of the alcohol evaporates. Add the hot broth and cook for 10 minutes over medium heat to build the stew base.

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   5. Add the mussels, cover the pot, and cook for 4 to 5 minutes until they open. Transfer the opened mussels to a bowl and discard any that stay closed.

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   6. Season the reineta pieces with the remaining salt and black pepper. Add them to the broth along with any juices released by the mussels and cook over low heat for 4 minutes, until the fish is just cooked and flakes easily.

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   7. Return the mussels to the pot and add the roasted potatoes. Cook 2 minutes more to blend the flavors without breaking the fish.

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   8. For the warm pebre, heat the remaining tablespoon of olive oil in a small skillet over low heat. Add the remaining garlic, the remaining tomato, and the green chili. Cook for 2 minutes without over-browning. Remove from the heat and mix with the remaining chopped cilantro, the lemon juice, and a pinch of merken.

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   9. Serve the stew very hot in deep bowls, dividing the reineta, mussels, potatoes, and fennel among the portions. Finish with spoonfuls of the warm pebre and the reserved fennel fronds on top.