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Fish and Seafood Stew

By Marge Perry & David Bonom

This heady stew is in the tradition of Italian Christmas Eve, but borrows flavors from around the Mediterranean.

INGREDIENTS

black pepper
Chopped fresh oregano
Codfish fillet
Dried basil
Dry vermouth
Extra Virgin Olive Oil
Fennel Bulb
Fresh parsley
garlic
Large shrimp
Little neck clams
Mussels
onion
Petite diced tomatoes
saffron threads
Salt
Seafood broth or clam juice
Water

DIRECTIONS

Heat 2 tablespoons oil in stock pot over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt 1/8 teaspoon pepper. Add half to the pot and cook until lightly browned, 1 minute per side
Pour remaining 2 cups water and broth into pot