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Fisherman’s Stew
Ingredients
- ¼ cup olive oil
- 1 large white onion, finely chopped
- 2 tablespoons fresh garlic, chopped
- 2½ cups crushed tomatoes
- ¼ cup tomato puree
- 3 bottles (8 ounces each) clam juice
- 4 teaspoons dried oregano
- 2 teaspoons fennel seeds
- 1 pound white fish (pollock, haddock, hack, or monkfish)
- 2 cans (6 ounces each) of chopped clams with juice
- 1 can (6 ounces) of crabmeat
- 1 pound fresh mussels
- ¼ cup fresh basil, finely chopped
Step 1
Place a large ceramic stockpot or Dutch oven on your stove over medium heat. Then add olive oil and allow it to heat up for 1 minute.
Step 2
Add the onion and garlic and allow them to cook until soft and translucent, about 2 minutes.
Step 3
Add the crushed tomatoes, tomato puree, clam juice, oregano, and fennel seeds and simmer for 15 to 20 minutes.
Step 4
Add the white fish, chopped clams, crabmeat, and mussels, then reduce the heat to medium-low. Allow the mixture to simmer until the fish is cooked all the way through, about 15 minutes.
Step 5
Remove the stockpot from heat. Add chopped basil by stirring it gently into the stew.
Step 6
Serve with warm crusty Italian bread or a side of pasta.
