Greek Fisherman's Stew

By marlabeth19

Ingredients

• 1/3 C. olive oil
• 1/2 large sweet onion, minced
• 1 Leek, both the green and the white parts, rinsed well, trimmed, and cut into thin slices
• 4 large garlic cloves, minced
• 1/2 large fennel bulb (about 4-5oz.), halved and thinly sliced
• 4 tomatoes, chopped
• 1 bay leaf
• 2 - 3 Sprigs of Fresh Broad-Leafed Parsley
• 1 Sprig Fresh Thyme
• 1 C. Retsina or Dry White Wine
• 5 C. Water
• 1/4 tsp. Dried Saffron
• 1 1/2 tsp. Freshly Ground Sea Salt
• 1 1/2 lbs. Shrimp, Scallops, Crab, and Lobster, Shelled, Cleaned, and Rinsed
• 1 lb. Clams and/or Mussels, Well Scrubbed
• 1 lb. Meaty White Fish Fillets, such as Red Snapper, Monkfish, Cod, or Sea Bass, Cut into 2-3” Pieces.
• 1 1/2 tsp. Fresh Lemon Juice
• 2-3 Tbsp. Chopped Fresh Broad-Leafed Parsley, for Garnish

Details

Servings 8

Preparation

Step 1

Prepare the Broth
Heat the oil in a large soup pot over a medium-high heat. Add the onion, leek, and garlic and sauté until the onion is translucent, about 3-5 minutes. Add the fennel, tomatoes, bay leaf, parsley, and thyme.

Reduce heat to medium and sauté until all of the vegetables are soft, about 10 minutes. Stir in the wine, water, saffron, and salt. Bring the mixture to a boil. Reduce heat to medium and simmer gently for about 10 minutes.

Add the Fish and Seafood

Add all of the fish and seafood to the broth and simmer until the clams and mussels open and the fish fillets are firm, but still tender, about 7-8 minutes. Squeeze lemon juice atop the stew.