Ingredients:
1/2 cup olive oil
1 onion, finely diced
2 cloves of garlic, minced
2 leeks, white part only, finely sliced
2 carrots, finely diced
2 celery stalks, finely diced
1 fennel bulb, finely diced
2 cups dry white wine
2 cups fish stock or clam juice
2 cups diced tomatoes
1 tsp saffron threads
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
Salt and pepper, to taste
1 1/2 lbs mixed fish and shellfish (such as monkfish, sea bass, cod, shrimp, clams, mussels)
1/4 cup chopped fresh parsley
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh basil
Crusty bread, for serving
Instructions:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, leeks, carrots, celery, and fennel and sauté until the vegetables are softened, about 8-10 minutes.
Add the wine, stock or clam juice, tomatoes, saffron, thyme, oregano, bay leaf, salt, and pepper, and bring to a simmer.
Add the fish and shellfish to the pot, making sure that the fish is covered by the liquid.
Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and the shellfish is open.
Remove the pot from the heat and let it cool for a few minutes. Discard any shellfish that haven't opened.
Stir in the parsley, tarragon, and basil.
Ladle the stew into bowls and serve with crusty bread.
