Description
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!
Ingredients
- ¼ cup olive oil
- 2 leeks, coarsely chopped
- 1 large onion, chopped
- 1 bulb fennel bulb, coarsely chopped
- 5 cloves garlic, minced
- 1 quart fish stock
- 2 cups vermouth
- 1 cup canned diced tomatoes
- 1 red bell pepper – stemmed, seeded, and diced
- 1 orange, zested
- ¼ teaspoon red pepper flakes
- freshly ground pepper to taste
- 1 bay leaf
- 1 ½ pounds boneless cod fillets, cut into bite-size pieces
- ½ pound shrimp, peeled and deveined
- ½ pound clams, scrubbed
- ½ pound mussels, scrubbed
Prep Time: 45 mins
Cook Time: 45 mins
Total Time: 1 hr 30 mins
Servings: 6