ITALIAN-STYLE FISH STEW

Italian-Style Fish Stew image

Number Of Ingredients 17

2 pounds Grouper
2 teaspoons chopped fresh thyme
1 lemon thinly sliced
1 diced white onion
4 garlic cloves minced, plus one whole for rubbing bread
1/4 teaspoon crushed saffron
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seeds
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine or sherry
2 cups diced tomatoes, fresh or canned
3 cups fish or seafood stock
12 clams
12 shrimps
4 slices country bread
1/4 cup chopped parsley

Steps:

Marinate the fish: Cut fish into 2-inch chunks and place in a medium bowl. Season generously with salt and pepper. Add half the chopped thyme, 1 tablespoon olive oil and the lemon slices. Toss to coat and set aside for 30 minutes (or refrigerate for up to 8 hours).
Put 2 tablespoons olive oil in a wide heavy-bottomed pot over medium-high heat. Add onions, season with salt and pepper and cook until softened, stirring, 5 or 6 minutes.
Add reserved thyme, minced garlic, saffron, red pepper flakes, fennel seed, bay leaf and tomato paste and cook, stirring, for 2 minutes more. Add wine, tomatoes and stock or water and bring to a simmer. Simmer for 10 minutes. Taste and adjust; the broth should be well seasoned. (This seasoned base may be prepared up to 1 day in advance, if desired.)
Heat oven to 450 degrees. Add fish and clams . Cover and bake for about 20 minutes, or until clams have opened. Remove from oven and add the shrimps (only cook for minutes)
Toast the bread and rub each slice with garlic. Sprinkle parsley over the soup. Serve in low soup bowls, giving each guest some fish, clams, broth and garlic toast.