Fish Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 1/2 lbs tomatoes, chopped
• 2 bay leaves
• 1/2 teaspoon thyme or 2 sprigs fresh thyme
• 1/2 fennel bulb, sliced thin
• 1 cup dry wine
• 5 cups fish stock or 5 cups water (or combination)
• 1 pinch saffron thread
• 1/2 lb squid, cleaned and cut into rings
• 1/2 lb scallops
• 1/2 lb shrimp (preferably with shells left on)
• 1 lb mussels or 1 lb clam, cleaned and in shells
• 1 lb cod fish fillet, cut into 2 inch pieces (about 3/4 inch thick)
• salt and pepper

Recipe

• 1 in stock pot, heat oil.
• 2 add onion and garlic and saute until tender, about 5 minutes.
• 3 add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
• 4 add wine, water/stock, saffron, salt& pepper.
• 5 bring to a boil, then reduce heat to simmer for 10- 15 minutes.
• 6 add fish, shellfish, and cover.
• 7 simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
• 8 discard any unopened mussels/clams and remove bay leaf.
• 9 serve hot.