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Portuguese Fish Stew

"This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!"

Ingredients :

• 1/4 cup olive oil
• 2 leeks, coarsely chopped
• 1 large onion, chopped
• 1 bulb fennel bulb, coarsely chopped
• 5 cloves garlic, minced
• 1 quart fish stock
• 2 cups vermouth
• 1 cup canned diced tomatoes
• 1 red bell pepper - stemmed, seeded, and diced
• 1 orange, zested
• 1/4 teaspoon red pepper flakes
• freshly ground pepper to taste
• 1 bay leaf
• 1 1/2 pounds boneless cod fillets, cut into bite-size pieces
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound clams, scrubbed
• 1/2 pound mussels, scrubbed

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H30M

• Heat olive oil in a large pot over medium heat. Add leeks and onion; cook and stir until softened, 8 to 10 minutes. Add fennel and garlic; cook and stir until fragrant, about 5 minutes.
• Pour fish stock and vermouth into the pot. Add tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a boil; reduce heat, cover, and simmer until red bell pepper is soft, about 20 minutes.
• Bring stock back to a boil. Add cod fillets; cook for 1 minute. Add shrimp, clams, and mussels; cook, shaking pot occasionally, until shells open and shrimp turn opaque, 1 to 2 minutes.

Notes :

• Substitute diced fresh tomatoes for the canned if desired.
• Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.
• Substitute dry white wine for the vermouth if desired.
• This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.

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