Make Ahead Seafood Stew

• 1 medium onion, sliced
• 1 c. celery or fennel, chopped
• large pinch of saffron
• 3 Tbsp. olive oil
• 3 (8 oz.) bottles clam juice
• 1 (28 oz.) can whole peeled tomatoes, chopped
• 3/4 c. dry white wine
• 1 lb. snapper or grouper, cut in serving size pieces
• 1 doz. mussels, well scrubbed and debearded
• 1 doz. shrimp, shelled and deveined
• 1 doz. scallops
• 1 doz. clams, well scrubbed

1. Cook onion and celery in olive oil until soft, but not brown. Add saffron and cook 1 minute while stirring.
2. Add tomatoes, along with reserved liquid from the tomatoes and clam juice.
3. Heat to boiling.
4. Simmer 15 minutes.
5. Cool and refrigerate overnight. Reheat 1/2 hour before serving and add wine.
6. Fifteen minutes before serving, add snapper or grouper and assortment of mussels, shrimp, scallops or clams according to your taste.
7. Serve in shallow bowls with French bread and a green salad on the side.
8. If you like wine, muscadet is best with this stew.

onion, celery, saffron, olive oil, clam juice, tomatoes, white wine, snapper, mussels, shrimp, scallops, clams

Taken from www.cookbooks.com/Recipe-Details.aspx?id=725914 (may not work)