Seven-fish Stew

Moya McAllister

Try this recipe, and other meals perfect for the holidays. 

Directions: 

Preheat Dutch oven or soup pot over medium heat. Add oil and sauté onion, fennel, salt, black pepper, and garlic; cook until tender, about 8-10 minutes. Stir in red pepper.

Add tomato paste; stir and cook 3-4 minutes. Add wine and cook until almost evaporated.

Add tomatoes, clam juice, seafood stock, and bay leaves; lower heat to medium-low and simmer for 20-25 minutes.

Add in clams, cover the pot, and simmer for 5 minutes.

Then add in mussels, shrimp, and fish; cook for 3-4 minutes, then add remaining seafood. The scallops, calamari, and crab will take about 2 minutes to cook.

Serve with lemon wedges, and top with fennel fronds to garnish.

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