Fisherman's Stew

1lb mussels

5 to 6 medium shrimp

5 to 6 medium scallops

1 cup wine

1 can (15oz) crushed tomatoes

2 cups broth

2 TB extra virgin olive oil

2 cloves garlic

2 medium shallots, diced

1 bulb fennel, finely sliced

3 TB parsley, 1 reserved for garnish

1 medium bay leaf

salt & pepper to taste

1/4 tsp crushed red pepper *optional

5 to 6 threads saffron *optional

1 medium lemon *wedged for serving

Start a dutch oven over medium heat, once hot add EVOO. When oil is hot & starts to shimmer, add shallot, fennel & saffron to pan sweating them out and letting them brown slightly. Add in garlic and stir occasionally for 2 to 3 minutes. Pour in wine letting the alcohol cook off a bit and reduce for another 2 to 3 minutes.

Add tomatoes, broth, parsley, bay leaf, crushed red pepper and season with salt & pepper. Taste & adjust seasonings to your preference. Let this come to a gentle boil then reduce heat to low, allowing to simmer for 20 minutes.

Meanwhile clean & prepare seafood. Get some crusty bread and toast it up with butter & garlic if you like (or serve it as is, it'll still be delicious). A few minutes before you are ready to serve, add in your seafood. It is ready when your mussels open up and shrimp turns a light opaque pink. I finish with a little more salt & pepper to taste, garnish with remaining parsley (or other herbs) and lemon wedge.