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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I've served this dish many ways. Spoon it into bowls over thick pieces of garlic bread (best) or serve it over cooked rice. I've also made a tomato sauce and added this variety of fish to it and served it over linguine or rice. Ingredients:
olive oil |
1 onion, chopped |
4 cloves garlic, minced |
1 1/2 lbs tomatoes, chopped |
2 bay leaves |
1/2 teaspoon thyme or 2 sprigs fresh thyme |
1/2 fennel bulb, sliced thin |
1 cup dry white wine |
5 cups fish stock or 5 cups water (or combination) |
1 pinch saffron thread |
1/2 lb squid, cleaned and cut into rings |
1/2 lb scallops |
1/2 lb shrimp (preferably with shells left on) |
1 lb mussels or 1 lb clam, cleaned and in shells |
1 lb cod fish fillet, cut into 2 inch pieces (about 3/4 inch thick) |
salt and pepper |
Directions:
1. In stock pot, heat oil.
2. Add onion and garlic and saute until tender, about 5 minutes.
3. Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
4. Add wine, water/stock, saffron, salt& pepper.
5. Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
6. Add fish, shellfish, and cover.
7. Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
8. Discard any unopened mussels/clams and remove bay leaf.
9. Serve hot.
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