Fish Stew

Ingredients

• 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 white wine
• 5 cups fish stock or 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 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. 1

   In stock pot, heat oil.

2. 2

   Add onion and garlic and saute until tender, about 5 minutes.

3. 3

   Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.

4. 4

   Add wine, water/stock, saffron, salt& pepper.

5. 5

   Bring to a boil, then reduce heat to simmer for 10- 15 minutes.

6. 6

   Add fish, shellfish, and cover.

7. 7

   Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.

8. 8

   Discard any unopened mussels/clams and remove bay leaf.

9. 9

   Serve hot.