Fisherman's Stew

1. 1

   Heat the olive oil in a large pot.

2. 2

   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.

3. 3

   Add the white wine and cook over moderately high heat until the wine is reduced to 1/4 cup, about 10 minutes.

4. 4

   Stir in the peeled tomatoes and the bay leaves and season with salt and pepper, then gently stir in the pieces of fish fillet.

5. 5

   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.

6. 6

   Add the shrimp and cook until pink, about 2 minutes longer.

7. 7

   Season the fish stew with salt and pepper and discard the bay leaves.

8. 8

   Serve the stew in shallow soup bowls.

* Per serving · 4 servings · Values may vary.