Portuguese Fish Stew (Caldeirada De Peixe)

• 1/4 cup olive oil
• 1 onion large, chopped
• 2 leeks washed to remove interior soil and coarsely chopped
• 1 bulb fennel white parts only, coarsely chopped
• 5 garlic cloves finely chopped
• 1 cup diced tomatoes canned or fresh
• 1 red bell pepper cored, seeded, and diced
• 1 bay leaf
• 1 zest of orange
• 1 cup fish stock
• 8 ounces clam
• 2 cups dry white wine
• 1/4 teaspoon hot red pepper flakes Scant
• 1 tablespoon salt
• freshly ground pepper to taste
• 3 pounds fish mixed white, non-oily boneless, and shellfish, or just fish

1. Heat the oil in a large stockpot, add the onions and leeks, and saute in olive oil until softened. Add the fennel and garlic and saute until aromatic.
2. Add all the remaining ingredients except the fish and shellfish and bring to a boil. Cover, lower heat, and simmer for 20 minutes.
3. While the stock is simmering, cut the fish into bite-size portions. Bring the stock back to a rapid boil, add the fish, and cook for 1 minute.
4. Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. depending on your pot and burner, this will probably be about 2 to 3 minutes.
5. Serve hot with wedges of Broa (Portuguese Corn Bread).

olive oil, onion, leeks washed, only, garlic, tomatoes, red bell pepper, bay leaf, zest of orange, fish stock, clam, white wine, hot red pepper, salt, freshly ground pepper, mixed white

Taken from www.yummly.com/recipe/Portuguese-Fish-Stew-_Caldeirada-De-Peixe_-1667815 (may not work)