Fish Stew

• 3 Tbsp. olive oil
• 2 c. onion, finely chopped
• 3 cloves garlic, minced
• 1 green pepper, finely chopped
• 5 c. tomatoes, finely chopped
• 1 c. fennel, diced
• 3 c. clam juice
• 2 c. dry white wine
• 1 bay leaf
• 2 Tbsp. fresh basil
• 1 Tbsp. fresh thyme
• 1 strip (4 x 1-inch) orange peel
• 1/4 tsp. saffron threads
• 1/2 tsp. hot red pepper flakes
• 1/2 tsp. ground black pepper
• 2 1/2 c. peeled and chopped potatoes or 1 c. pasta shells
• 20 clams, scrubbed
• 1 lb. squid, cleaned and cut into 1/4-inch rings
• 1 lb. bass, cut into bite-size pieces
• 1 lb. raw shrimp, shelled
• 1/3 c. parsley (for garnish)

1. Heat the olive oil in a large saute pan.
2. Saute the onion, garlic and green pepper over low heat for 5 minutes, stirring occasionally.
3. Add tomatoes, fennel, clam juice, wine, bay leaf, basil, thyme, orange peel, saffron, hot pepper flakes, black pepper and potatoes (or pasta).
4. Bring to a boil.
5. Reduce to a simmer, cover and let simmer for 15 minutes.
6. Add the clams, cover the pan and simmer until the clams open.
7. Discard any that don't open.
8. Add the squid, bass and shrimp.
9. Cover and simmer just until the fish are done, about 2 minutes.
10. Serve in deep bowls, garnished with parsley.

olive oil, onion, garlic, green pepper, tomatoes, fennel, clam juice, white wine, bay leaf, fresh basil, thyme, orange peel, saffron threads, hot red pepper, ground black pepper, potatoes, clams, rings, bass, shrimp, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867549 (may not work)