Seafood Stew (Italian Stufato di Pesce)

Actor and cookbook author Stanley Tucci loves fish and fish stew. This version - Stufato di Pesce - is Italian in origin, but Tucci adds a little saffron as an homage to a French bouillabaisse.

3 Tbsp. extra-virgin olive oil
1 large onion, diced
1 large shallot, finely diced
1-2 large cloves garlic, minced
1-2 dried pepperoncini
1 pinch saffron
¾ cup (6 oz) dry white wine (180 mL)
2 cups (12 oz) fresh tomatoes, chopped (375 g)
3 leaves fresh basil
sea salt
black pepper, freshly ground
4 cups (32 oz) fish stock, hot (1 L)
6 scallops
10 oz cod, cut into 3" (7.5 cm) cubes (315 g)
10 oz grouper, cut into 3" (7.5 cm) cubes (315 g)
12 clams
12 mussels
12 large shrimp, tails left on
1 Tbsp. fresh flat-leaf parsley, chopped

To Serve:
toasted baguette
extra-virgin olive oil

In a large Dutch oven, heat the olive oil over medium-high heat. Add the onion, shallot, garlic, peperoncini, and saffron and cook for 3-5 minutes until softened. Add the white wine, raise the heat to high, and cook until the alcohol has burned off. Lower the heat to medium-high, add the tomatoes and basil. Season with salt and pepper and cook for 5 minutes more.

Reduce the heat to medium and add the stock. Stir the mixture together and bring to a low bubble. (If you worry that the fish stock is too fishy, you can add some chicken broth.)

Add the scallops, cod and grouper to the pot and simmer, covered, for 5-7 minutes. Do not stir. Then add the clams and mussels and cover the pot again. Once they begin to open, add the shrimp. Simmer until the shrimp turn pink. Add the parsley and serve immediately with some of the toasted baguette drizzled with a touch of extra-virgin olive oil.

Makes 4-6 servings.