Italian regional fish stew made with what is fresh and local! Hearty! Download Recipe PDF
Ingredients
3 Tablespoons olive oil
1 large fennel bulb thinly sliced
1 onion and 3 large shallots chopped
2 teaspoon salt
4 large garlic cloves, chopped
3/4 teaspoon crushed red pepper flakes
1/4 cup tomato paste
1 28 ounce can diced tomatoes
1 1/2 cups Portalupi Arneis
5 cups fish stock
1 bay leaf
1 pound clams-scrub
1 pound mussels-debeard
1 pound uncooked shrimp, peeled and deveined
3/4 pound halibut and 3/4 pound salmon (no skin)
1 loaf for French Bread for dipping!!
How To Make
1
Heat the oil in a very large pot over medium heat. Add the fennel, onion, shallots and salt. Sauté about 10 minutes. Add garlic and red pepper flakes. Continue to sauté for a couple of minutes. Add tomato paste, tomatoes with juices, wine, fish stock and bay leaf. Cover and simmer for 30 minutes to allow flavors to blend.
2
Add clams and mussels to the cooking liquid, cover and cook about 5 minutes. Add shrimp and fish. Simmer until the fish and shrimp are cooked through and the shellfish open. About 5-8 minutes longer. Add more salt or red pepper flakes to your taste. Ladle into large bowls and pour your self a glass of Portalupi Arneis!!
