- 1/2 cup extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 1 celery rib, coarsely chopped
- 1/2 teaspoon crushed red pepper
- 1 cup dry white wine
- One 14.5-ounce can peeled whole tomatoes, drained and coarsely chopped
- 3 bay leaves
- Salt and freshly ground pepper
- 4 pounds thick, firm, white fish fillets, such as snapper, bass, halibut, swordfish or monkfish, cut into 2-inch pieces
- 6 cups Classic Fish Stock
- 1/2 pound medium shrimp, shelled and deveined
- Heat the olive oil in a large pot. Add the coarsely chopped onion, garlic and celery and the crushed red pepper and cook over moderately low heat, stirring frequently, until the vegetables are softened, about 10 minutes. Add the white wine and cook over moderately high heat until the wine is reduced to 1/4 cup, about 10 minutes. Stir in the peeled tomatoes and the bay leaves and season with salt and pepper, then gently stir in the pieces of fish fillet. Add the Classic Fish Stock and bring the stew to a boil, then simmer over moderate heat until the fish is tender, about 12 minutes. Add the shrimp and cook until pink, about 2 minutes longer. Season the fish stew with salt and pepper and discard the bay leaves. Serve the stew in shallow soup bowls.
The fisherman's stew can be refrigerated overnight. Return to room temperature before rewarming.
Slices of garlic-rubbed toasted peasant bread.