Fish Stew

• 1/3 cup (75 mL) olive oil
• 1 large onion, thinly sliced
• A few threads saffron
• Salt and freshly ground black pepper
• 4 cloves garlic, finely chopped
• 8 cups (4 L) hot fish stock (see Notes)
• 1 cup (250 mL) dry white wine
• 1 can (28 oz/796 mL) Italian plum tomatoes, roughly chopped, plus 1/3 cup (75 mL) of their juice
• 3 lbs (1.5 kg) assorted fish (such as monkfish, halibut, red snapper, red mullet, sea bass or cod fillets), cut into large chunks
• 8 oz (250 g) mussels or clams, scrubbed and debearded; discard any with damaged shells
• 8 oz (250 g) large shrimp (fresh or thawed from frozen), peeled and deveined
• 1/4 cup (50 mL) chopped flat-leaf parsley
• 8 thick slices rustic country style bread, brushed with oil, oven-toasted

1. In a large soup pot, heat olive oil over medium heat.
2. Add onion, saffron and a pinch each of salt and pepper; cook for 5 minutes or until onion is softened.
3. Stir in garlic; cook 1 minute longer.
4. Do not allow garlic to brown.
5. Stir in fish stock, wine, tomatoes and their juice.
6. Increase heat and boil for 1 minute.
7. Reduce heat to simmer and cook for 15 minutes.
8. Add fish chunks; cook another 5 minutes, increasing heat as necessary to maintain a gentle simmer.
9. Add mussels and shrimp; cover and cook 2 minutes longer or until shellfish open and shrimp turns pink.
10. (Discard any mussels or clams that do not open.)
11. Stir in chopped parsley.
12. Season to taste with salt and pepper.
13. Put a toast in the bottom of each bowl; ladle soup over and serve immediately.

olive oil, onion, threads saffron, salt, garlic, notes, white wine, italian plum tomatoes, fish, mussels, shrimp, flatleaf parsley, country style bread

Taken from www.cookstr.com/recipes/fish-stew (may not work)