Italian Fish Stew
Ingredients
| 2 lbs roma tomatoes | ||
| large pinch saffron threads | ||
| 2 and 1/2 lbs mixed fish, (snapper, monkfish, cod, sol etc.) | ||
| 20 large shrimp in shells | ||
| 1/2 cup olive oil | ||
| 2 large onions, minced | ||
| 5 garlic cloves, minced | ||
| 4 roasted red peppers, drained and cut into strips | ||
| 4 anchovy fillets | ||
| 1 and 1/4 cups dry white wine | ||
| 1 and 1/4 cups shrimp or fish stock | ||
| 4 bay leaves | ||
| 6 tbs fresh basil, chopped | ||
| 20 mussels, scrubbed | ||
| Crusty bread for serving | ||
| fresh parsley sprigs for garnish | ||
| kosher salt and black pepper to taste |
Directions:
- Peel, remove seeds and chop the tomatoes.
- Soak the saffron in a little boiling water for 30 minutes.
- Meanwhile, cut the fish into large bite size pieces, and peel and devein the shrimp, leaving the tails on.
- Heat the oil in a large saucepan, and add the onion, garlic and roasted red peppers. Gently saute for 5 minutes.
- Add the tomatoes and anchovies and stir to break them up.
- Add the wine and stock, and bring to a boil, then lower the heat and add the bay leaves and half of the basil. Simmer uncovered for about 20 minutes.
- Strain the saffron water into the mixture,
- Add the fish, shrimp and mussels and cook until the mussels open. 5-7 minutes
- Discard the bay leaves and any unopened mussels
- Serve with crusty bread.
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