ITALIAN FISH STEW
ITALIAN FISH STEW
1/4 cup Extra Virgin Olive Oil
1 large onion, chopped
2 large cloves garlic, finely chopped
2 cans (28 oz. ea.) whole peeled tomatoes, drained and chopped (reserve liquid)
1 bottle (8 oz.) clam juice
1/4 cup loosely packed fresh basil leaves, thinly sliced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 cup dry white wine or clam juice
1 lb. firm fleshed fish fillets, cut into large pieces
1 lb. large shrimp, peeled and deveined (tails left on, if desired)
Pinch saffron (optional)
In 6-quart heavy-duty saucepot, heat Olive Oil over medium-high heat and cook onion and garlic, stirring occasionally, 3 minutes or until onion is softened. Stir in tomatoes, reserved liquid, clam juice, basil, salt and pepper. Reduce heat to low and simmer covered, stirring occasionally, 30 minutes. Add wine and fish. (If liquid has reduced, add 1/2 cup water). Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes. Stir in shrimp and simmer, stirring occasionally, until shrimp turn pink. Stir in saffron. Serve, if desired, with sliced bread for dunking.
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