Pizzaiolo's fish stew (via Instagram)
Ingredients/Instructions
– saute until translucent
3-4 tablespoons of olive oil
2/3 cup finely chopped shallots
3 cloves garlic
1 small fennel bulb thinly sliced
– add and bring to boil
1 1/2 cup of sauvignon blanc
– add and simmer covered for 25-30 minutes
1 28 oz can of crushed tomatoes
2 tablespoons of tomato paste
3 8 oz bottles of clam juice
1/2 cup of water
2 pinches of red pepper flakes
5-6 fresh sprigs of thyme
1 bay leaf
– finish broth
1 tsp fresh chopped thyme leaves
2 tablespoons of butter
– saute separately and add
1 1/2 lbs of fish, monkfish or halibut (or 1lb of U-10 scallops)
– finish/garnish
1 lb littleneck clams 5 minutes
1 lb of shrimp 2 minutes
1 lb of PEI mussels 1 minute
1/4 cup flat leaf parsley
serve w/ toast and aioli