Ingredients: |
Ingredients: 3 T EVOO unsalted butter garlic 3/4 c finely chopped onion 1/2 c finely chopped fennel 1/4 c finely chopped celery tomato paste crushed tomato vegetable broth parsley, oregano White wine salt and pepper to taste
squid, sliced into rings baby squid tentacles 1 lb little neck clams 1/2 lb. shrimp large 1 lb mussels 1/2 lb flaky white fish (halibut,bass, hake or cod) lobster tails (4-6)
|
Directions: |
Directions:In a large pot over medium heat, heat oil. Add onion, fennel, celery, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the minced garlic. Stirring constantly, until garlic is golden and fragrant, 1 to 2 minutes. Reduce heat to medium-low and add squid. Cook, stirring occasionally, until squid is opaque and tender and the released juices reduce, 15 to 20 minutes. Add tomato paste and oregano and cook, stirring, 1 minute. Add wine, raise heat to medium-high, and cook until cooking liquid is reduced by half, 5 to 7 minutes. Add tomatoes with their juice, bay leaves, and vegetable broth. Bring to a boil, reduce to a simmer, and cook, covered, 30 minutes. Stir in 1/4 teaspoon each salt and pepper.
Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley. Stir in the shrimp and mussels. Arrange the fish on top of the stew, cover, and simmer until shellfish opens and fish and shrimp are firm and opaque, about 5 minutes more. Discard bay leaves and stir in remaining 2 tablespoons parsley. |