SEAFOOD STEW MY WAY ENJOY DAN:

                          SEAFOOD STEW by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2- tablespoons olive oil

1 onion, thinly sliced

2 garlic cloves, minced

1-1/2-teaspoons fresh thyme

2 teaspoons dried oregano

1/4-teaspoon red pepper flakes

1 (14.5 Oz) can diced tomatoes

1 dried bay leaf.

3/4-cup dry white wine (Pinot Grigio

1/4-cup water

12 small clams, scrubbed and rinsed

12 Penn Cove mussels, scrubbed and rinsed

1 pound boneless, skinless cod or sea bass, cat fish, halibut, or red snapper, cut into 2-inch pieces

Salt and pepper to taste

Fresh parsley leaves

DIRECTIONS:

1.   Heat oil in a stock-pot over medium heat.

2.   Cook onions, garlic, and red pepper flakes and sauté for 4 minutes.

3.   Stir in tomatoes, oregano, red-pepper flakes, and bay leaf.

4.   Add wine, clam juice, and water bring to a boil.

5.   Reduce heat to simmer and add clams and mussels and cook until they open, about 4 minutes.

6.   Add fish cover and simmer for 2-3 minutes.

7.   Discard bay leaf and any unopened clams and mussels.

8.   Serve with fresh parsley leaves.

ENJOY DAN:                                                            BON-JOUR!!