- 1/4 cup olive oil
- 1 onion (large, chopped)
- 2 leeks (washed to remove interior soil and coarsely chopped)
- 1 bulb fennel (white parts only, coarsely chopped)
- 5 garlic cloves (finely chopped)
- 1 cup diced tomatoes (canned or fresh)
- 1 red bell pepper (cored, seeded, and diced)
- 1 bay leaf
- 1 zest of orange
- 1 cup fish stock
- 8 ounces clam
- 2 cups dry white wine
- 1/4 teaspoon hot red pepper flakes (Scant)
- 1 tablespoon salt
- freshly ground pepper (to taste)
- 3 pounds fish (mixed white, non-oily boneless, and shellfish, or just fish)
- Heat the oil in a large stockpot, add the onions and leeks, and saute in olive oil until softened. Add the fennel and garlic and saute until aromatic.
- Add all the remaining ingredients except the fish and shellfish and bring to a boil. Cover, lower heat, and simmer for 20 minutes.
- While the stock is simmering, cut the fish into bite-size portions. Bring the stock back to a rapid boil, add the fish, and cook for 1 minute.
- Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. depending on your pot and burner, this will probably be about 2 to 3 minutes.
- Serve hot with wedges of Broa (Portuguese Corn Bread).
PER SERVING *
|Calories400Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.