INGREDIENTS:3 Tbsp. olive oil
1 clove garlic, minced
1 small onion, peeled, chopped
4 cups water
4 cups white wine
2 medium white potatoes, peeled and cut into small dice
3 bay leaves
16 small, hard-shell clams
2 medium tomatoes, chopped
1 lb. skinless white fish such as cod, haddock, or hake, cut into 6 chunks
2 medium tomatoes, chopped
12 oz. squid, cleaned and cut into bite-sized pieces
24 mussels
12 medium shrimp, peeled and deveined
1 Tbsp. fresh chopped parsley
1 Tbsp. sweet butter
to taste, salt and freshly ground black papper
pinch of sweet paprikaDIRECTIONS:In a soup pot over medium heat, heat olive oil. Add garlic and onoin; saute for 5 minutes. Add white wine and bring mixture to a boil. Reduce heat to low; simmer for 5 minutes. Add water, potatoes and bay leaves. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes. Add clams and tomatoes; continue to simmer until clams just begin to open (about 10 minutes).
Add the fish, squid, mussels, shrimp and parsley. Cook until mussels and clams are fully opened, and the fish is tender. Swirl in butter and season to taste with salt and pepper. Ladle stew into bowls and garnish with paprika.SERVINGS:4-6 servingsFrom:From Owner Tony Rocha, Gala Ristorante, Arlington, Mass.
