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Serves 8
Sauce
½ cup extra virgin olive oil
3 yellow onions, diced
4 teaspoons finely chopped garlic
6 tablespoons finely diced celery
2 large carrots, peeled and grated
1/3 cup finely chopped piquillo peppers
4 cups canned diced tomatoes, with liquid
1 1/3 cups water
Grated zest of 1 orange
1 tablespoon salt
1 teaspoon freshly ground black pepper
16 to 20 black mussels (about 1 pound), scrubbed
16 to 20 clams (about 1 pound), scrubbed
1 pound grouper or sea bass fillet, cut into bite-sized pieces
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh basil
Salt and freshly ground black pepper
8 sliced Fried Croutons
To make the sauce, heat the oil in a large nonreactive pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 10 minutes. Increase the heat to medium-high, add the garlic, and cook until lightly browned, another 10 minutes. Add the celery and cook for 5 minutes. Add the carrots and cook until they begin to soften, about 10 minutes. Add the peppers, tomatoes, and water and simmer, stirring frequently, until the mixture concentrates, about 45 minutes. Stir in the zest, salt, and pepper.
To assemble the stew, increase the heat to high and add the mussels, clams, and fish pieces. Cover and cook until the shellfish have opened, 2 or 3 minutes. Add the mint and basil and adjust the seasoning. Remove from the heat and discard any shellfish that have not opened.
To serve, place a crouton slice in the bottom of each bowl and ladle the stew over the top.
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Olivier Said, James Mellgren and Maggie Pond
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 janetlsanders
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