SEAFOOD STEW

3 tbsp. extra-virgin olive oil
2 large carrots, peeled and diced
1 leek, white part only, chopped
3 cloves garlic, minced
2 small fennel bulbs, stems removed, sliced into eights
1 lb. ripe plum tomatoes, peeled, seeded and chopped
2 bay leaves
1 tbsp. fresh lemon juice
1 cup dry white wine
3 cups bottled clam juice
3 cups chicken stock
2 tsp. salt
freshly ground pepper, to taste
1 lb. mussels (14-16) well scrubbed
1 lb. white fish fillets such as cod, sole, halibut or red snapper, cut into 1-inch pieces
1 tbsp. chopped fresh thyme
2 green onions, chopped
1 lb. large shrimp, peeled and deveined

In a Dutch oven or large saucepan over high heat, warm olive oil and saute carrots, leek and garlic until soft, 4-5 minutes.

Add fennel, tomatoes and bay leaves, cook, stirring occasionally, until tomatoes start to release their juices, 5-6 minutes.

Stir in lemon juice, wine, clam juice, stock, salt and pepper. Cover partially and cook until fennel is almost tender, 12-15 minutes.

Discard any mussels that do not close to the touch.

Add fish, cover and simmer over low heat for 10 minutes.

Add thyme, green onions, mussels and shrimp, cook until fish is opaque (cut to test), shrimp are pink and mussels open, 5-6 minutes more.

Discard any mussels that do not open.

Serve in warm soup bowls.

Servings: 4
Source: Williams-Sonoma; Autumn 1998