PROVENCAL FISH STEW

Provencal Fish Stew image

Provided by Moira Hodgson

Time 45m

Yield 4 servings

Number Of Ingredients 16

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Ingredients

2 leeks
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
2 carrots, chopped
1 bulb fresh fennel, chopped
2 cloves garlic, minced
3 tablespoons olive oil
1/4 teaspoon red pepper flakes
2 cups peeled Italian tomatoes (fresh or canned)
4 large potatoes, cut into fourths
1 dozen mussels
1 dozen clams
1 cup dry white wine
1 pound fish fillets (red snapper, cod, halibut or monkfish)
1/2 pound cleaned squid
1/2 cup chopped Italian parsley

Steps:

Slice the leeks and place them in a bowl of cold water. Rinse thoroughly to make sure all the grit is removed.
Saute the peppers, carrots, fennel and garlic in the olive oil with the pepper flakes until soft but not brown. Add the tomatoes and a cup and a half of water. Add the potatoes and simmer gently for about 20 minutes or until the potatoes are cooked.
Meanwhile, scrub the mussels and the clams. Heat the white wine in a large pan and add the shellfish. Cook them over high heat until they open (the mussels will open first). Remove them from the pan as soon as they open their shells; otherwise, they will become tough. Strain the cooking liquid if there is any sand in it and add it to the tomatoes and vegetables.
Cut the fish fillets into two-inch pieces. Cut the squid into one-inch pieces. Add them to the casserole, cover and cook for five minutes. Add the shellfish just long enough to heat through. Sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 749, UnsaturatedFat 11 grams, Carbohydrate 91 grams, Fat 15 grams, Fiber 14 grams, Protein 54 grams, SaturatedFat 3 grams, Sodium 571 milligrams, Sugar 13 grams, TransFat 0 grams