Fish Stew

Name: Fish Stew
Ingredients: olive oil; 1 onion, chopped; 4 cloves garlic, minced; 1 12 lbs tomatoes, chopped; 2 bay leaves; 12 teaspoon thyme or 2 sprigs fresh thyme; 12 fennel bulb, sliced thin; 1 cup dry white wine; 5 cups fish stock or 5 cups water (or combination); 1 pinch saffron thread; 12 lb squid, cleaned and cut into rings; 12 lb scallops; 12 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

16 ingredients

9 steps

Ingredients

olive oil
1 onion, chopped
4 cloves garlic, minced
1 12 lbs tomatoes, chopped
2 bay leaves
12 teaspoon thyme or 2 sprigs fresh thyme
12 fennel bulb, sliced thin
1 cup dry white wine
5 cups fish stock or 5 cups water (or combination)
1 pinch saffron thread
12 lb squid, cleaned and cut into rings
12 lb scallops
12 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

Directions

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.