Red Wine Seafood Stew Recipe
Ingredients
| White fish bones | 2 Pound | |
| Green onions | 1 Bunch (100gm) | |
| Fennel bulb | 1 Large | |
| Zinfandel wine | 0.5 | |
| Water | 1 1/2 Cup (16 tbs) | |
| 1 pound tomatoes, peeled, seeded, and chopped | ||
| Pinch saffron or 1 teaspoon Mexican safflower threads | ||
| Bay Leaf | 1 | |
| 1 teaspoon cracked peppercorns | ||
| Olive oil | 2 Tablespoon | |
| 18 mussels, scrubbed and debearded | ||
| Garlic | 2 Tablespoon, chopped | |
| 1 1/2 pounds fillet of mild white fish, in 1/2-inch cubes | ||
| 1 pound squid, cleaned, sacs flattened and cut into strips | ||
Directions
GETTING READY
1 Clean the fish heads and bones thoroughly, removing the gills (if present) and any traces of blood or organs. Split the heads if large. Place the heads and bones in a nonalu-minum stockpot.
MAKING
2 Trim green tops and roots from the green onions. Roughly chop the trimmings and add them to the stockpot. Trim the green tops from the fennel bulb and add 1/2 cup of these trimmings to the pot. Add wine, water, half the tomatoes, saffron, bay leaf, and peppercorns and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes.
3 While the stock is simmering, trim the root end from the fennel bulb, split bulb in half lengthwise, and slice crosswise into 1/4-inch slices. Slice green onions into 1/2-inch sections and set them aside with the tomatoes.
4 Strain the finished stock through a fine-mesh strainer.
5 In a heavy, 8-quart, covered saucepan or casserole heat oil over moderate heat. Add sliced fennel and cook for a minute or two in the oil, then add about 1/2 cup of stock. Cover and let fennel steam until just tender, about 7 to 8 minutes.
6 Add mussels, garlic, and remaining tomatoes to the pan. Cover, bring to a boil, and steam until the mussels open, about 6 minutes. Add the remaining stock and fish, and simmer until the fish is opaque, 3 to 5 minutes, depending on the density of the fish. Add the squid to cook for the last minute.
SERVING
7 Serve in shallow bowls with crusty French bread. Add hot-pepper sauce to taste, if desired.
1 Clean the fish heads and bones thoroughly, removing the gills (if present) and any traces of blood or organs. Split the heads if large. Place the heads and bones in a nonalu-minum stockpot.
MAKING
2 Trim green tops and roots from the green onions. Roughly chop the trimmings and add them to the stockpot. Trim the green tops from the fennel bulb and add 1/2 cup of these trimmings to the pot. Add wine, water, half the tomatoes, saffron, bay leaf, and peppercorns and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes.
3 While the stock is simmering, trim the root end from the fennel bulb, split bulb in half lengthwise, and slice crosswise into 1/4-inch slices. Slice green onions into 1/2-inch sections and set them aside with the tomatoes.
4 Strain the finished stock through a fine-mesh strainer.
5 In a heavy, 8-quart, covered saucepan or casserole heat oil over moderate heat. Add sliced fennel and cook for a minute or two in the oil, then add about 1/2 cup of stock. Cover and let fennel steam until just tender, about 7 to 8 minutes.
6 Add mussels, garlic, and remaining tomatoes to the pan. Cover, bring to a boil, and steam until the mussels open, about 6 minutes. Add the remaining stock and fish, and simmer until the fish is opaque, 3 to 5 minutes, depending on the density of the fish. Add the squid to cook for the last minute.
SERVING
7 Serve in shallow bowls with crusty French bread. Add hot-pepper sauce to taste, if desired.
Chef
