Fish Stew

The other night for dinner, I made a wonderful Fish Stew.  After having it for dinner, I wondered why I never made this dish more  often.  It was easy to make and tasted wonderful.   The broth was very tasty and it had just the right amount of halibut, clams, mussels, and shrimp.  The recipe was from Bobby Flay and I modified it ever so slightly.  I used crushed tomatoes instead of diced - the family doesn't like chunks  of tomatoes,  I reduced the number of clams and added some mussels to the dish, and finally instead of chicken broth, I used vegetable broth and instead of snapper I used halibut.

As I mentioned earlier, this dish was delicious and enjoyed by the family.  I also served a nice French Baguette  so we could get all of the delicious broth.

Fish Stew
From Bobby Flay in Food and Wine Adapted Slightly by From My Southwest Kitchen
INGREDIENTS

2 tablespoons extra-virgin olive oil
1 large shallot, thinly sliced
2 large garlic cloves, minced
1/2 cup dry white wine
1 1/2 cups vegetable broth
1 cup bottled clam juice
1 (15-ounce) can crushed tomatoes
2 thyme sprigs
1 bay leaf
1/2 teaspoon hot sauce, plus more for serving
Salt and freshly ground pepper
1 dozen little neck clams, scrubbed
1 dozen fresh mussels, debeard
3/4 pound skinless halibut, cut into 2-inch pieces
1/2 pound shelled and deveined medium shrimp
2 tablespoons unsalted butter
2 tablespoons coarsely chopped flat-leaf parsley
French Baguette

INSTRUCTIONS

1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.



2. Add the clams and mussels, cover and cook just until most of them open, about 5 minutes. Add the halibut  and shrimp, cover and simmer until they are cooked through and the remaining clams and mussels have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with the French Baguette.

Makes 4 servings

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