Portuguese Fish Stew

• 1/4 cup olive oil
• 2 leeks, coarsely chopped
• 1 large onion, chopped
• 1 bulb fennel bulb, coarsely chopped
• 5 cloves garlic, minced
• 1 quart fish stock
• 2 cups vermouth
• 1 cup canned diced tomatoes
• 1 red bell pepper - stemmed, seeded, and diced
• 1 orange, zested
• 1/4 teaspoon red pepper flakes
• freshly ground pepper to taste
• 1 bay leaf
• 1 1/2 pounds boneless cod fillets, cut into bite-size pieces
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound clams, scrubbed
• 1/2 pound mussels, scrubbed

1. Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
2. Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
3. Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

olive oil, leeks, onion, fennel, garlic, fish, vermouth, tomatoes, red bell pepper, orange, red pepper, freshly ground pepper, bay leaf, cod fillets, shrimp, clams, mussels

Taken from www.allrecipes.com/recipe/257659/portuguese-fish-stew/ (may not work)