Fish Stew
Servings: 2
Ingredients
1 1/2 tablespoons extra virgin olive oil
Two cloves of thinly sliced garlic
1/2 large thinly sliced onion
1/2 small fennel bulb, trimmed and thinly sliced
1/2 tablespoon orange juice concentrate
1/2 - 14 ounce can of diced tomatoes
1/4 teaspoon red pepper flakes
1/2 cup dry white wine
2 1/2 cups bottle clam juice
1 pound assorted shellfish (firm white fish and any shellfish such as tilapia, cod, halibut, clams, scallops, and mussels), cut into bite-sized pieces
Directions
Heat the olive oil and add the garlic, onion, and fennel, cooking for 10 minutes until the vegetables brown.
Add the orange juice concentrate, tomatoes, red pepper flakes, wine, and clam juice.
Bring to a boil, reduce the heat, and simmer for 30 minutes—taste for seasoning.
Increase the heat to medium, and add the fish. Cook for 2 minutes. Add the shellfish, and cook for 5 minutes until the shells open.
Toss any clams or mussels that don't open if you're using them.