Rosy Red Fish Stew

This recipe serves:  4 8

2 dozen cherrystone clams or littleneck clams or 2 cups chopped clams
2 tablespoons olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 teaspoon minced, fresh oregano, or 1 teaspoon dried
1 bay leaf
2 ripe tomatoes, peeled, seeded and chopped
1/2 cup white wine
2 cups fish stock, clam juice or chicken stock
4 red snapper fillets,about 6 ounces each, cut into 2" pieces
12 medium sea scallops
1 teaspoon hot sauce or Tabasco sauce (optional)
2 tablespoons fresh parsley, coarsely chopped
1. Pour the olive oil into a large skillet. Add the onion, celery and garlic and sauté over low heat until the onions are golden and the celery has softened, about 5 minutes. Add the oregano, bay leaf, tomatoes and wine and bring to a boil for about 5 minutes.

2. If using fresh clams, scrub them and place in a large pot with 2 cups of water. Tightly cover the pot and steam them until the shells open, about 5 minutes. Discard any clams that do not open. Add the clams to the stew. Add the stock, lower the heat and simmer another 5 minutes.

3. Add the fish and cook 5 minutes more. Taste and add salt, pepper and Tabasco sauce if desired. Ladle into large bowls and sprinkle with parsley.

Serving Size: 2 cups stew

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