Venetian Seafood Stew

• 2 1/4 pounds cranberry beans (about 4 cups), shelled and washed
• 8 cups fish stock
• 2 teaspoons salt
• 1 fresh bay leaf
• 5 tablespoons extra-virgin olive oil
• 12 mussels
• 1 pound cockles, littleneck clams or Manila clams
• 1/4 bulb fresh fennel, sliced
• 4 small carrots
• 1 cup dry white wine
• 1 pound jumbo shrimp, shelled and deveined
• 1 pound filleted salmon, cut into 2-inch chunks
• 1 pound filleted sea bass or red snapper, cut into 2-inch chunks
• 6 scallions, trimmed to 3-inch lengths
• Salt and freshly ground black pepper to taste

1. Place the beans, 3 cups of the stock, salt and bay leaf in a pot over high heat and bring to a boil.
2. Reduce the heat and simmer, covered, about 30 minutes.
3. Discard the bay leaf.
4. Meanwhile, heat 2 tablespoons of the oil in a heavy, nonreactive pot.
5. Add the mussels and cockles or clams, cover and steam over medium heat until they open, about 10 minutes.
6. Remove the mussels and cockles from the pot with a slotted spoon and place in a bowl.
7. Cover.
8. Add the remaining fish stock to the pot along with the fennel, carrots and wine.
9. Bring to a simmer and add the shrimp.
10. Cook about 2 minutes, until the shrimp turn pink.
11. Transfer them to a dish and cover.
12. Add the salmon and sea bass fillets to the pot, cook about 2 minutes, turn the pieces of fish over and return the mussels, cockles or clams and shrimp to the pot.
13. Add the scallions and season with salt and pepper.
14. Add the beans; bring to a simmer.
15. Stir in the remaining olive oil and serve in bowls.

cranberry beans, fish stock, salt, bay leaf, extravirgin olive oil, mussels, cockles, fresh fennel, carrots, white wine, jumbo shrimp, salmon, red snapper, scallions, salt

Taken from cooking.nytimes.com/recipes/6305 (may not work)