Ingredients
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16 clams
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16 mussels
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2 tablespoons olive oil
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3 garlic cloves, minced
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10 ounces potatoes, peeled and sliced in 1/2 inch slices
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4 tomatoes, coarsely chopped
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1 1/2 cups dry white wine
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4 cups vegetable broth
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2 bay leaves
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4 black peppercorns
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1 pinch saffron
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1 lb swordfish, 1 1/2 inch dice (or mackerel or tuna ie oily fish)
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1 lb haddock, 1 1/2 inch dice (or sea bass or monkfish, ie white fish)
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16 large shrimp, peeled tails intact
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fresh cilantro (to garnish)
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1 garlic clove, peeled and halved
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3 onions, cut in half then sliced thin
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2 red peppers, sliced thin
Instructions
- In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes.
- Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.
- Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.
- Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).
- Ladle stew into serving bowl and garnish with cilantro.
- Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.