Fish Stew

• 1/2 stick butter
• 2 T olive oil
• 3 to 4 cloves of garlic
• 4 C diced onions
• 1 qt chicken stock
• 1 qt clam juice or fish stock
• 1 T summer savory leaves
• 1 T oregano leaves
• 1 T sweet basil leaves
• 1 T parsley leaves
• 1 C dry red wine (e.g., Port)
• 64 oz canned stewed tomatoes
• 16 oz tomato sauce
• Firm fish, shrimp, clams, and/or scallops
• Lemon juice

1. Marinate seafood in lemon juice for 15 minutes
2. Saute onions, celery, and herbs in butter and olive oil. Add chicken stock and clam juice/fish stock. Add the stewed tomatoes and the tomato sauce. Allow to simmer approximately 15 to 20 minutes. NOTE: If a thicker broth is preferred, thicken it with a roux.
3. Add seafood. Do not overcook.

butter, olive oil, garlic, onions, chicken, clam juice, t, t, t, parsley leaves, red wine, tomatoes, tomato sauce, fish, lemon juice

Taken from www.epicurious.com/recipes/member/views/fish-stew-50063421 (may not work)