Mediterranean Fish Stew

 

2 pounds white fleshed fish fillets, cut in 2 inch chunks

12 large mussels (green lipped mussels for example)

1 pound clams

1/2 pound shrimp

Change fish and shellfish type and quantity as desired

1 tablespoon fresh thyme, chopped

juice of 1 lemon

2 cups onion, diced

4-6 garlic cloves, minced

1/2 teaspoon saffron, crushed

1 teaspoon fennel seed, crushed

2 teaspoons red chili flakes

1 bay leaf

1 tablespoon tomato paste

1 cup dry white wine

2 cups diced tomatoes, canned or fresh

2-3 cups fish stock

1 cup vegetable broth

pinch of nutmeg

1/4  cup butter

1/4 cup fresh parsley, chopped

salt and pepper to taste

1. season fish with salt, pepper and lemon juice, and marinate for 1 hour 

2. heat 3 tablespoons of olive oil in a wide heavy-bottomed pot over medium heat. Add onions and cook until softened 

3. add garlic, saffron, thyme fennel seed, chili flakes, bay leaf and tomato paste. Stir well and cook for 2 minutes.

4. add tomatoes, wine and stocks and simmer for 20 minutes. Let butter melt in broth, add parsley and nutmeg and taste for seasoning. Broth should be well seasoned

Broth can be made a day ahead

5. add fish, shrimps, mussels and clams and simmer covered for 10 minutes 

Serve with crusty bread