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Fish Stew Recipe

kept byPaul_Edwards
recipe byChow
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Ingredients: 

4 cups clam juice or fish stock (or the bones of one large, mild-flavored fish plus 4 cups water)
1/2 cup dry white wine
1 bay leaf
1 fresh thyme sprig
1 fresh Italian parsley sprig
5 whole black peppercorns
1 (28-ounce) can whole peeled tomatoes
3 tablespoons olive oil
2 medium leeks, halved lengthwise and cut into 1/2-inch pieces (white and light green parts only)
1 medium fennel bulb, outside layer discarded, cored, and cut into medium dice
2 medium garlic cloves, minced
Kosher salt
Freshly ground black pepper
1/2 cup dry white wine
1 pound littleneck clams, scrubbed and soaked in several changes of cold water
2 pounds mixed white mild-flavored fish fillets (such as cod, halibut, or grouper), skin on or off, cut into 2-inch pieces
2 tablespoons coarsely chopped fresh chervil or tarragon leaves
2 tablespoons coarsely chopped fresh Italian parsley leaves
1 cup aioli (optional)
Crusty French baguette, for serving


 

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