Bonnies Fish Stew

• 1/2 cup olive oil
• 1 1/2 cups chopped yellow onion
• 4 cloves garlic, minced
• 2 cups white wine
• Two 28-ounce cans chopped tomatoes with juice
• 1 1/2 teaspoons fennel seeds
• 1 1/2 teaspoons dried thyme
• Pinch of saffron
• Dash of red pepper flakes
• Salt and pepper to taste
• 1 Dungeness crab, cleaned and cracked
• 2 pounds mussels, debearded
• 1 pound prawns, cleaned
• 2 pounds firm white fish (such as snapper or cod), cut into 3-inch pieces
• Fresh basil, chopped, for garnish
• Fresh parsley, chopped, for garnish

1. In a 5-quart Dutch oven, heat oil over medium-low heat.
2. Add onions and cook for 5 minutes.
3. Add garlic and wine.
4. Cook 5 minutes.
5. Add tomatoes, juice, and spices.
6. Simmer for 20 minutes.
7. Add seafood.
8. Cover and cook for 5-7 minutes.
9. Serve in large bowls.
10. Sprinkle each bowl of stew with parsley and basil and serve.

olive oil, yellow onion, garlic, white wine, tomatoes, fennel seeds, thyme, saffron, red pepper, salt, crab, mussels, prawns, white fish, fresh basil, fresh parsley

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