Fish Stew, Island, The Black Dog's

By arthurlemay

Ingredients

• 3 tablespoons olive oil
• 5 cloves garlic, minced
• 1 onion, sliced
• 2 carrots, julienned
• 1 leek, well washed and sliced
• 1/2 cup dry white wine
• 1 can (28 oz.) Italian-style crushed tomatoes
• 1 teaspoon Spanish thread saffron
• 1 quart fish stock
• 1 pound mussels, scrubbed
• 1 pound littlenecks, scrubbed
• 8 ounces cod or halibut, cut into 1 1/2 inch pieces
• 1/2 pound scallops
• 6 large shrimp. peeled and deveined
• 1/4 pound cleaned squid,bodies cut in rings, leave tentacles whole

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the garlic and saute slowly. Add the onion, carrots and leek and continue to saute for about 2 minutes. Pour in the white wine , stir to blend and add the tomatoes. Bring to a simmer and add the saffron.

Add the fish stock and simmer 10-15 minutes. Add the mussels, littlenecks, whitefish and scallops and bring to a boil. Add the shrimp and squid. Cover and let stand for 5-6 minutes.

Ladle stew into deep bowls and serve with crust bread drizzled with olive oil.