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Categories:
olive oil onion garlic tomatoes bay leaves thyme fennel bulb white wine fish stock saffron thread scallops shrimp mussels fillet salt
Viewed: 37 - Published at: 9 years agoIngredients
- 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
Method
- In stock pot, heat oil.
- Add onion and garlic and saute until tender, about 5 minutes.
- Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
- Add wine, water/stock, saffron, salt& pepper.
- Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
- Add fish, shellfish, and cover.
- Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
- Discard any unopened mussels/clams and remove bay leaf.
- Serve hot.
