Feast of the Seven Fishes Stew

Ingredients

• •1 pound Grouper
• •1 pound Mahi-Mahi
• •1 pound Salmon
• •6 large Sea Scallops
• •12 Cherry Stone Clams
• •12 Mussels
• •1 pound Shrimp (U-15 size), peeled and deveined
• •2 tablespoons Garlic Olive Oil
• •2 tablespoons Shallots, finely chopped
• •3 Garlic Cloves, finely sliced
• •2 cups White Wine
• •2 cups Seafood Stock
• •2 cans 28 oz each Chopped Tomatoes with juice
• •1 cup Fresh Cherry Tomatoes
• •2 tablespoons Basil or Regular Olive Oil
• •2 tablespoons Fresh Basil, chopped
• •1 tablespoon Fresh Thyme Leaves
• •to taste Salt and Pepper
• •1 cup Toasted Fregola Sarda Pasta, medium size
• •Sliced Baguette
• •Garlic Butter

Instructions

1. 1In a large pot, heat the olive oil over medium heat. Sauté the shallots and garlic until fragrant.
2. 2Add the white wine and reduce slightly, then stir in the chopped tomatoes, cherry tomatoes, and half the chopped basil.
3. 3Season with salt and pepper. Bring the mixture to a boil, then lower the heat to a simmer.
4. 4Once the broth is gently simmering, add the grouper, Mahi-Mahi, salmon, and scallops, cooking for 5 minutes. Add the shrimp and continue simmering until they turn opaque.
5. 5Stir in the cooked pasta, ensuring it is evenly combined.
6. 6At the same time, in a separate covered pot, heat olive oil over medium heat. Sauté the shallots for a couple of minutes, then add the garlic and cook until fragrant.
7. 7Pour in the white wine and bring it to a simmer. Add the clams and thyme, covering the pot.
8. 8Once most of the clams have opened, add the mussels, keeping the lid on as much as possible. Remove clams and mussels as they open, discarding any that remain closed. Set them aside.
9. 9Add the cooked clams and mussels to the stew for a final warm-through.
10. 10Serve in bowls with garlic crostini on the side, drizzling each bowl with basil olive oil. Garnish with fresh basil leaves for a bright and aromatic finish.