Fish Stew,italian

Submitted by larry 2

"From the boston globe,many,many websites,plus a lot from me too. since I grew up in s.f,I had the sea in my blood :-)"

 

• Ready In: 1hr 10mins
• Ingredients: 26
• Yields: 12 cups
• Serves: 12

ingredients

• 59.14 ml olive oil
• 2 large Spanish onions, chopped
• 19 rinsed in milk anchovies, crushing the anchovies into the oil to form a paste
• 44.37 ml ground fennel
• 1 tablespood rosemary
• 453.59 g spinach leaves
• 7.39 ml pepper
• 2 (453.59 g) bottle clam juice
• 0.75 ml saffron threads, steeped in 1/4 cup tepid dry white wine until needed
• 453.59 g small macaroni noodles, add at en (COOKED SEPERATELY)
• 30 garlic cloves, finely chopped
• 793.78 g whole canned tomatoes, blendered
• 425.24 g canned tomatoes, blender
• 283.49 g can tomato paste
• 354.88 ml dry red wine
• 2 large russet potatoes potatoes, cut into chunks
• 1 small potato, cut into chunks
• 354.88 ml large green pitted olives, pitted and quartered
• 680.38 g boneless cod, cut into 2-inch pieces or 680.38 g catfish, halibut, shark, sea bass, monkfish, snapper
• baby clams
• juice baby clams
• 0.75 ml Tabasco sauce
• 177.44 ml dried basil
• 14.79 ml dried oregano
• zest of one lemon
• 7.39 ml pepper

directions

1. 1. Cook pasta,In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion +Heat olive oil to medium and add anchovies,garlic and cook 3 minutes, stirring often.
2. 2. Add the tomatoes, tomato sauce, wine, potatoes, and olives,Saffron, ,ETC. Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.3. Add the fish+clams, re-cover the pan, and simmer for 9 minutes or until the fish is opaque. Stir in the basil, oregano, parsley, and pepper. taste for seasoning,mix in cooked macaroni.