Festive Fish Stew
½ cup La Tourangelle Extra Virgin Olive Oil
- 1 large onion, coarsely chopped
- 1 cup thinly sliced fennel (about 1 medium bulb)
- 6 cloves of garlic, minced
- 1 tablespoon fresh thyme, chopped fine
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 bay leaves
- Kosher salt and pepper
- 1 ½ cups dry white wine
- 1 cup clam juice
- 1 cup water
- 1-28oz can of whole San Marzano Tomatoes, crushed with their juice
- ~20 littleneck clams, scrubbed well
- 1 lb. Halibut or other firm white fish, cut into 8 filets
- 1 ½ lbs. Peeled and deveined shrimp
- Optional - 3/4lb. - 1 lb. Cooked lobster meat
- ¼ cup chopped fresh parsley
- In a large Dutch oven or stock pot, heat olive oil over medium heat. Add onions, fennel and garlic and sauté for about 5 minutes or until vegetables are soft and translucent. Stir in thyme, oregano, red-pepper flakes, and bay leaf.
- Add tomatoes, wine, clam juice and water to the pot and bring to a boil. Reduce heat and allow stew base to simmer for 10 minutes uncovered.
- Add the littlenecks to the stew and cover. Simmer for 10 minutes or until the clams open.
- Season the halibut with salt and pepper and then place it and the shrimp into the stew and cover. Simmer 2 – 3 more minutes. Stir in the cooked lobster meat and allow stew to cook for 1 more minute, then remove from heat.
- Season stew with salt and pepper to taste and serve piping hot, topped with a sprinkle of fresh parsley and crusty French bread for sopping up the tasty broth.