By Yankee Magazine

Sep 18 2007

There are many ways to make this patriarch of fish stews. Serve all ingredients in large bowls or pass the fish around on a platter. Scallops and lobster can also be included.


Serves 4-6


1/4 cup olive oil
2 onions, peeled and chopped
1 clove garlic, minced
1 bay leaf
6 tomatoes, peeled and chopped
1 cup fish stock
1 cup dry white wine
Pinch saffron
3 tablespoons chopped parsley
1 pound white fish (such as cod or pollock) cleaned, skinned, and cut into serving pieces
24 raw, shucked clams or mussels
24 small or 12 large raw shrimp, cleaned
Salt and pepper to taste


Combine oil, onions, garlic, and bay leaf in Dutch oven. Cover and simmer 10 minutes. Add tomatoes, stock, wine saffron, and parsley, cover, and simmer 20 minutes longer. Add fish, clams or mussels, and shrimp, cover, and cook 15 minutes. Season with salt and pepper.