Summer Seafood Stew

Name: Summer Seafood Stew
Ingredients: 1 medium onion, finely chopped; 3 cloves garlic, minced; 1/2 cup finely chopped celery; 2 pinches saffron; 1/4 cup olive oil; 2 large tomatoes, chopped; 3 cups tomato puree; 2 teaspoons Tabasco sauce; 6 to 8 cups water; 1 pound mussels, shells scrubbed clean; 18 littleneck clams; 1 pound shrimp, peeled and deveined; 1 to 1-1/2 pounds of white fish (such as halibut, cod, or haddock), cut into large pieces; 1/4 cup chopped fresh parsley; 2 teaspoons fresh thyme; 2 teaspoons grated orange peel; 1 1-1/4-pound lobster, cooked, with meat removed (optional); 1-1/2 teaspoons salt; 1 teaspoon pepper; 1 bulb fennel, quartered and very thinly sliced; Garnish: thyme sprigs; Toasted garlic bread

"With bright tomato flavor and a hearty mix of fish, shrimp, and shellfish, this seafood stew recipe is Yankee favorite...."

INGREDIENTS

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1 medium onion, finely chopped

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3 cloves garlic, minced

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1/2 cup finely chopped celery

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2 pinches saffron

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1/4 cup olive oil

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2 large tomatoes, chopped

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3 cups tomato puree

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2 teaspoons Tabasco sauce

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6 to 8 cups water

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1 pound mussels, shells scrubbed clean

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18 littleneck clams

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1 pound shrimp, peeled and deveined

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1 to 1-1/2 pounds of white fish (such as halibut, cod, or haddock), cut into large pieces

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1/4 cup chopped fresh parsley

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2 teaspoons fresh thyme

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2 teaspoons grated orange peel

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1 1-1/4-pound lobster, cooked, with meat removed (optional)

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1-1/2 teaspoons salt

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1 teaspoon pepper

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1 bulb fennel, quartered and very thinly sliced

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Garnish: thyme sprigs

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Toasted garlic bread

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