Nine Fish Stew

• Nine fish stew
• 2/3 cup of oil
• 1 stick of butter
• 4 cups of onions diced
• 2 leaks diced
• 1.5 cups of fennel with ends diced
• 2 cups of carrot diced
• 1.5 cups of celery
• 1/4 cup of garlic
• 1 cup of Pernod
• half a cup of white wine with .7g of trader joes spanish saffron (soak for 20 minutes)
• 2 - 6 oz cans tomato paste
• 5 bottles of clam juice
• 32 oz seafood stock
• 32 oz chicken stock
• 3 Bay Leaves
• 1lb of catfish
• 1lb of tilapia
• 1lb of flounder
• 2.5lb of cod
• 3/4 cup of parsley
• 24 mussels
• 24 little neck clams
• 2 pounds sea scallops cut in half
• 1lb of squid cut into 1/2 inch rings
• 1lb of shrimp (15-20 per pound) cleaned, deveined and cut in half
• 1lb cooked lobster meat cut into large chunks

1. Melt butter and oil in a large heavy pot. Add first 6 ingredients starting with onions and leeks, then fennel, carrots, celery and then garlic. When garlic starts to brown stir in white wine and saffron. Salt and pepper to taste. Then add tomato paste and stir until well mixed and paste starts to brown and stick to bottom of pot. Add clam juice, stock and bay leaves. Stir, scrapping bottom of the pot clean. Let simmer for 30 minutes. Cut catfish, tilapia, flounder and cod into 1 inch pieces and add to the pot and stir. Add parsley and simmer 20 minutes. Add mussels and clams and cover pot for 10 minutes or until clams and mussels open. Discard any clams or mussels that do not open. Add scallops, squid and shrimp and cook uncovered for 10 minutes. Scoop into bowls and add a few chunks of cooked lobster meat and fresh parsley on top

fish stew, of oil, butter, onions, fennel, carrot, celery, garlic, white wine, tomato paste, bottles of clam juice, seafood stock, chicken, bay leaves, catfish, tilapia, flounder, cod, parsley, mussels, neck clams, rings, shrimp, lobster

Taken from www.epicurious.com/recipes/member/views/nine-fish-stew-53012441 (may not work)