Fish Stew

• olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 12 lbs tomatoes, chopped
• 2 bay leaves
• 12 teaspoon thyme or 2 sprigs fresh thyme
• 12 fennel bulb, sliced thin
• 1 cup dry white wine
• 5 cups fish stock or 5 cups water (or combination)
• 1 pinch saffron thread
• 12 lb squid, cleaned and cut into rings
• 12 lb scallops
• 12 lb shrimp (preferably with shells left on)
• 1 lb mussels or 1 lb clam, cleaned and in shells
• 1 lb cod fish fillet, cut into 2 inch pieces (about 3/4 inch thick)
• salt and pepper

1. In stock pot, heat oil.
2. Add onion and garlic and saute until tender, about 5 minutes.
3. Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
4. Add wine, water/stock, saffron, salt& pepper.
5. Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
6. Add fish, shellfish, and cover.
7. Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
8. Discard any unopened mussels/clams and remove bay leaf.
9. Serve hot.

olive oil, onion, garlic, tomatoes, bay leaves, thyme, fennel bulb, white wine, fish stock, saffron thread, scallops, shrimp, mussels, fillet, salt

Taken from www.food.com/recipe/fish-stew-110609 (may not work)