Monday, January 23, 2012
3/4 cup olive oil
2 onions, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 (28 ounce) cans diced tomatoes, with juice
1 bay leaf
1 tablespoon fresh basil, chopped
1 cup dry white wine (or more, to taste)
16 large shrimp, peeled and deveined
20 mussels, cleaned and debearded
20 small clams
1 1/2 pounds cod fillets, cubed
1 1/2 pounds bay scallops
In a large stock-pot, cook onions, celery and garlic in butter until soft. Add tomatoes, bay leaf, basil and wine. Simmer, covered, for 30 minutes.
Meanwhile, pick through clams and mussels, discarding any with broken shells or emitting a foul odor. Rinse in cold water.
Add cod and shellfish. Cover, and bring to a boil. Lower heat to medium, and simmer about 10 minutes, until clams and mussels open. Ladle stew into bowls, discarding any mussels or clams that haven't opened. Serve immediately, with good firm bread, like sourdough or French bread.