FISH STEW

Makes 6 servings  

I cut the recipe to make less than a whole amount.   I was reading the account I wrote about a trip I took in 2003 to visit Charlie in Seattle and other friends at Pismo Beach in California.  In California we had a window seat for dinner at a beach side restaurant as the sun set over the Pacific Ocean.  I had Cioppino which is my favorite seafood stew.  It was especially good then and I got hungry for a fish stew again.  This one was made with some cheaper fish but it was still good.   

2/3 Cup red wine vinegar

1 Tbsp Balsamic vinegar

1 large onion, cut in thin wedges

2 med. leeks-white part only, sliced

1 med. garlic clove, sliced paper thin

2 tbsp fresh basil or parsley

1 bunch fresh rosemary or 1 tsp. dr

3 1/2 tbsp extra virgin olive oil

14.5 oz can tomatoes

2 1/2 cups clam juice

salt, crushed red pepper flakes to taste

1/2 lb. large peeled shrimp

1/2 lb sea bass, halibut or barracuda(firm flesh)

1/2 lb scallops

 1/2 cup dry white wine( chablis, dry vermouth, dry sherry,  Rhine wine, or dry sauterne.

Cook rosemary and vinegars , onion, leeks and garlic, covered over high heat until boiling, reduce heat and simmer 7-8 minutes, covered.  Uncover and cook until almost all vinegar is gone.  

Add rest of ingr. except fish and shellfish and basil.  Boil, reduce to simmer. 

 Add fish and shellfish, bring to simmer, simmer 2 min.   Stir in basil, serve hot.

Tonight our stew had mussels, haddock, shrimp, oysters, and crab meat for the seafood in the stew.