This heady stew is in the tradition of Italian Christmas Eve, but borrows flavors from around the Mediterranean.
Ingredients
INGREDIENTS
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
Directions
DIRECTIONS
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
