Sicilian Fish Stew

• 2 tablespoons extra-virgin olive oil
• 1/4 cup minced shallot
• 2 tablespoons minced seeded tomato
• 2 tablespoons golden raisins
• 1 tablespoon minced garlic
• 1 tablespoon drained capers
• 1/2 teaspoon ground coriander
• 3 cups Master Fish Stock
• 1/4 cup dry vermouth
• Four 4-ounce, 1-inch-thick, skinless halibut fillets
• 8 colossal head-on shrimp (about 3 pounds)
• 1 pound littleneck clams, scrubbed
• 1/2 pound mussels, scrubbed and debearded
• 1/3 cup thinly sliced pitted Sicilian green olives
• Chopped mint leaves
• Fennel pollen

1. In a large pot, heat the olive oil.
2. Add the shallot, tomato, raisins, garlic, capers and coriander and saute over moderately high heat until fragrant, about 1 minute.
3. Add the fish stock and vermouth and bring to a simmer.
4. Add the seafood in stages according to cooking time, starting with the fish that takes longest to cook: Cook the halibut and shrimp until white throughout, flipping once, about 8 minutes; cook the clams and mussels until they open, 3 to 4 minutes.
5. Discard any clams or mussels that dont open.
6. Serve the stew in bowls, garnished with the olives, mint and fennel pollen.

extravirgin olive oil, shallot, tomato, golden raisins, garlic, capers, ground coriander, master, shrimp, littleneck clams, mussels, green olives, mint leaves, fennel pollen

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