Fish and Seafood Stew

By Marge Perry & David Bonom
This heady stew is in the tradition of Italian Christmas Eve, but borrows flavors from around the Mediterranean.


    • black pepper
    • Chopped fresh oregano
    • Codfish fillet
    • Dried basil
    • Dry vermouth
    • Extra Virgin Olive Oil
    • Fennel Bulb
    • Fresh parsley
    • garlic
    • Large shrimp
    • Little neck clams
    • Mussels
    • onion
    • Petite diced tomatoes
    • saffron threads
    • Salt
    • Seafood broth or clam juice
    • Water


    1. Heat 2 tablespoons oil in stock pot over medium-high heat. Sprinkle shrimp with 1/4 teaspoon salt 1/8 teaspoon pepper. Add half to the pot and cook until lightly browned, 1 minute per side
    2. Pour remaining 2 cups water and broth into pot