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Fish Stew

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“I've served this dish many ways. Spoon it into bowls over thick pieces of garlic bread (best) or serve it over cooked rice. I've also made a tomato sauce and added this variety of fish to it and served it over linguine or rice.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In stock pot, heat oil.
  2. Add onion and garlic and saute until tender, about 5 minutes.
  3. Add fennel, tomatoes, bay leaf and thyme and saute until veggies are tender, about another 10- 15 minutes.
  4. Add wine, water/stock, saffron, salt& pepper.
  5. Bring to a boil, then reduce heat to simmer for 10- 15 minutes.
  6. Add fish, shellfish, and cover.
  7. Simmer covered, 5 to 10 minutes, until mussels/clams open and the fish fillet is cooked throughout.
  8. Discard any unopened mussels/clams and remove bay leaf.
  9. Serve hot.

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