Mediterranean Seafood Stew
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A catch-of-the-day stew is a coastal favorite, no matter where the coast. This one has the characteristic flavors of the Mediterranean, though it bears a small similarity to gumbo. Serve with a crusty loaf of bread. INGREDIENTS 1/4 cup extra-virgin olive oil 2 leeks, sliced 1 red bell pepper, diced 1 fennel bulb, trimmed and diced 2 shallots, minced 4 garlic cloves, minced 3 tomatoes, seeded and chopped 1 teaspoon fennel seeds 4 cups chicken broth or fish broth 24 hard-shelled clams or mussels, scrubbed 1 pound white fish, such as halibut, cod, snapper, or sea bass, cut in chunks 1-1/2 pounds shrimp, peeled and deveined 1/4 cup pesto, or 1/3 cup chopped fresh basil Salt and freshly ground black pepper Heat the oil in a large saucepan or Dutch oven over medium-high heat. Sauté the leeks, bell pepper, fennel, shallots, and garlic in the oil until tender-crisp, about 5 minutes. Add the tomatoes, fennel seeds, and broth. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the clams to the broth, cover, and simmer for 5 minutes. Add the white fish and simmer for another 5 minutes. The, add the shrimp, cover, and cook until the shrimp turn pink, about 5 minutes. Stir in the pesto. Season to taste with salt and pepper. Discard any clams that have not opened. Serve at once. Makes 4 to servings