Fish Stew

Ingredients

• 1/3 cup (75 mL) olive oil
• 1 large onion, thinly sliced
• A few threads saffron
• Salt and freshly ground black pepper
• 4 cloves garlic, finely chopped
• 8 cups (4 L) hot fish stock (see Notes)
• 1 cup (250 mL) dry white wine
• 1 can (28 oz/796 mL) Italian plum tomatoes, roughly chopped, plus 1/3 cup (75 mL) of their juice
• 3 lbs (1.5 kg) assorted fish (such as monkfish, halibut, red snapper, red mullet, sea bass or cod fillets), cut into large chunks
• 8 oz (250 g) mussels or clams, scrubbed and debearded; discard any with damaged shells
• 8 oz (250 g) large shrimp (fresh or thawed from frozen), peeled and deveined
• ¼ cup (50 mL) chopped flat-leaf parsley
• 8 thick slices rustic country style bread, brushed with oil, oven-toasted

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag