Seafood Stew
Serve this delicious stew with fresh-baked bread for a complete, balanced meal.

4 cups water
2 cups white wine
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 lb. crayfish, washed
1 1/2 lb. medium shrimp, washed
1 Tbsp. olive oil
2 medium onions, finely chopped
2 medium red bell peppers, finely chopped
4 medium tomatoes, dipped in boiling water for 30 seconds, peeled and chopped
2 Tbsp. tomato paste
2 tsp. chopped fresh thyme
2 tsp. chopped fresh oregano
1 1/2 lb. sea bass fillets, cut into chunks
1 1/2 lb. small squid, cleaned and sliced
pepper, to taste
very small amount of salt (optional)

In large, non-aluminum saucepan, stir together water, white wine, celery and carrots. Bring to simmer and cook for 5 minutes.

Add shrimp and crayfish and simmer for 3 to 4 minutes.

Strain shellfish and vegetables from broth and set broth aside.

Peel crayfish and shrimp and discard shells and vegetables.

Warm olive oil in large saucepan over medium-high heat. Cook onions and peppers until tender, about 6 minutes.

Stir in tomatoes, tomato paste, thyme and oregano. Add reserved broth and bring it to simmer.

Stir in sea bass and squid and simmer for 2 minutes.

Return crayfish and shrimp to broth and simmer 1 more minute.

Season to taste (optional), ladle into bowls and serve immediately.

Servings: 16 (serving size: 1 cup)