-
1
Heat a stock pot, lightly coated with olive oil, over medium heat.
-
2
Add the onion, celery, garlic and salt, to taste, and sweat for 3 to 4 minutes.
-
3
Stir in the fish bones and shrimp shells and fill the pot with water.
-
4
Add the bay leaves and thyme and bring to a boil.
-
5
Lower the heat and simmer for 20 minutes.
-
6
Strain the liquid into a bowl and reserve.
-
7
Voila!
-
8
Fishstock!
-
9
For the tomato broth:
-
10
Heat a large saucepan, lightly coated with olive oil, over medium heat.
-
11
Add the onions, fennel, celery and a large pinch of salt.
-
12
Cook the veggies until soft and very aromatic, about 8 to 10 minutes.
-
13
Add the garlic and crushed red pepper and cook for another 3 to 4 minutes.
-
14
Stir in the wine and reduce by half.
-
15
Season with salt.
-
16
It's important to season all along the way.
-
17
Add 2 quarts of fish stock and the saffron.
-
18
Stir in the pureed tomatoes, thyme and bay leaves.
-
19
Season with salt and cook for 20 to 30 minutes.
-
20
The final broth should be a very pretty and flavorful soup.
-
21
Taste and add salt, if needed.
-
22
Remove and discard the thyme bundle and bay leaves.
-
23
Reserve.
-
24
For the stew:
-
25
Heat a straight sided saute pan, lightly coated with olive oil, over high heat.
-
26
Season the cod with salt, add it to the pan and brown it on all sides.
-
27
Remove the cod from the pan to a large plate and reserve.
-
28
Drain the fat from the pan and add the clams and about 4 cups of the tomato broth.
-
29
Cover and cook until the clams open, about 3 to 4 minutes.
-
30
Add the shrimp and cod along with the beans and the escarole.
-
31
Cover and cook until the cod and shrimp are cooked through and the escarole is wilted.
-
32
If at any point the soup has cooked down too much, add more tomato broth.
-
33
For the toast:
-
34
Preheat grill.
-
35
Place bread slices on grill and toast on both sides.
-
36
Remove and rub with garlic.
-
37
Drizzle with olive oil and cut in half.
-
38
To assemble:
-
39
Remove the cod, clams and shrimp from the pan and put in a bowl.
-
40
Spoon the beans and escarole into serving bowls.
-
41
Ladle in the tomato broth and arrange the cod, clams and shrimp on the beans and escarole.
-
42
Drizzle with olive oil and sprinkle with fennel fronds.
-
43
Serve 2 grilled bread slices with each serving.
-
44
Fantasico!!
-
45
!
