Portuguese Fish Stew (Caldeirada De Peixe)

Photo: Shirley

Ingredients

1/4 cup olive oil

1 large onion, chopped

2 leeks, washed to remove interior soil and coarsely chopped

1 bulb fennel, white parts only, coarsely chopped

5 finely chopped garlic cloves

1 cup diced tomatoes, canned or fresh

1 red bell pepper, cored, seeded, and diced

1 bay leaf

1 Zest of orange

1 cup quart fish stock or water, or an 8- ounce bottle of clam

2 cups dry white wine

1/4 teaspoon Scant hot red pepper flakes

1 tablespoon salt

Freshly ground pepper to taste

3 pounds mixed white, non-oily boneless fish and shellfish, or just fish

Preparation

Heat the oil in a large stockpot, add the onions and leeks, and saute in olive oil until softened. Add the fennel and garlic and saute until aromatic.

Add all the remaining ingredients except the fish and shellfish and bring to a boil. Cover, lower heat, and simmer for 20 minutes.

While the stock is simmering, cut the fish into bite-size portions. Bring the stock back to a rapid boil, add the fish, and cook for 1 minute.

Add the shellfish (if using) and continue to boil until shells open, approximately 1 minute. Shake the pan occasionally to encourage clam and mussel shells to open. If using shrimp, turn off the heat as soon as all the shrimp lose their gray translucency; any longer and they quickly become tough and overcooked. depending on your pot and burner, this will probably be about 2 to 3 minutes.

Serve hot with wedges of Broa (Portuguese Corn Bread).

NOTE: Discard any clams or mussels that do not open.