French Country Shellfish Stew

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 red pepper, finely chopped
• 2 garlic cloves, minced
• salt
• fresh ground black pepper
• 1 orange, zest of
• 1 teaspoon thyme (fresh or dry)
• 1 bay leaf
• 12 cup white wine
• 1 (28 ounce) can diced tomatoes, drained
• 2 cups fish stock or 2 cups clam juice
• 1 dozen clam (littleneck or cherrystone)
• 12 medium shrimp, peeled and deveined
• 2 lbs mussels, scrubbed
• 2 tablespoons fresh parsley, coarsely chopped

1. Heat the olive oil in a soup pot over medium heat.
2. Add the onion, celery, red pepper and garlic, season lightly with salt and pepper and cook until the vegetables begin to soften, about 5 minutes.
3. Add the orange zest, thyme, bay leaf and wine and bring to a boil.
4. Cook until the wine is almost gone.
5. Add the tomatoes and fish stock (or clam juice or chicken broth) and cook for 5 minutes more.
6. (This can be made in advance and stored in the refrigerator for up to 3 days.
7. ).
8. Rinse the clams and add them to the pot, cover with a lid or foil and cook for 5 minutes.
9. Remove the cover and add the mussels.
10. Cover again and cook for 1 minute.
11. Remove the cover, add the shrimp and cook until the shrimp are just cooked, about 2 minutes more.
12. Season with salt and pepper if needed and serve hot.

olive oil, onion, stalks celery, red pepper, garlic, salt, fresh ground black pepper, orange, thyme, bay leaf, white wine, tomatoes, fish stock, clam, shrimp, mussels, fresh parsley

Taken from www.food.com/recipe/french-country-shellfish-stew-232724 (may not work)