Old Stone Fish Stew

• 1 1/4 pounds skinless tilefish, monkfish or cod
• 1 pound halibut or red snapper
• 1/4 cup olive oil
• 1 1/2 cups finely chopped onions
• 1 cup finely chopped celery
• 1 cup finely chopped sweet green pepper
• 1 teaspoon finely chopped garlic
• 1 cup dry white wine
• 1 bay leaf
• 5 sprigs fresh thyme, chopped, or 1 teaspoon dried thyme
• 4 cups canned peeled and crushed tomatoes
• 1/4 teaspoon hot red-pepper flakes
• Salt to taste, if desired
• Freshly ground black pepper to taste
• 1 pound mussels, scrubbed and cleaned
• 1/2 pound shrimp, shelled and deveined
• 1/4 cup chopped fresh parsley leaves

1. Cut the fish into one-and-one-half-inch cubes.
2. Set them aside.
3. Heat the oil in a large saucepan or kettle over medium heat and add the onions, celery, green pepper and garlic.
4. Cook, stirring, for five minutes.
5. Add the wine, bay leaf and thyme.
6. Cook for one minute.
7. Stir in the tomatoes, pepper flakes, salt and pepper.
8. Simmer for 10 minutes.
9. Add the fish and mussels, stir and cook over high heat for about three minutes.
10. Add the shrimp and parsley and cook for three more minutes.
11. Remove the bay leaf and serve immediately.

cod, red snapper, olive oil, onions, celery, sweet green pepper, garlic, white wine, bay leaf, thyme, tomatoes, hot redpepper, salt, freshly ground black pepper, mussels, shrimp, parsley

Taken from cooking.nytimes.com/recipes/12130 (may not work)