Hearty Fish Stew

After working on the docks of Perlen's Pier all day, reward yourself with some of your product!

Prep time: 15 minutes

Cook time: 30 minutes

First seen in: Ep 4 Dragon Wings and Tales

• 1/4 cup olive oil

• 1 yellow onion, chopped

• 3 garlic cloves, minced or pressed

• 1/2 cup chopped fresh herbs (parsley, basil, oregano, sage, etc.)

• 1 T tomato paste

• 1 can crushed tomatoes

• 2 new potatoes, cleaned and cubed

• 8 oz clam juice or stock (fish or vegetable)

• 1/2 cup dry white wine or vegetable stock

• 1 1/2 lbs fresh or frozen white fish, cubed

• 1/2 lb fresh or frozen shrimp, de-veined, peeled, with tails removed

• 15 oz canned white beans, drained and rinsed

• Salt & pepper to taste

1. Heat olive oil in a large pot or dutch oven over medium heat.

2. Add the garlic and onions and cook until fragrant and softened, about 2-3 minutes.

3. Add the tomato paste and stir until everything is well coated.

4. Stir in the dry white wine and deglaze the pan (the white wine will release the yummy brown bits from the bottom of the pan) for 2 minutes.

5. Stir in the crushed tomatoes, clam juice, fresh herbs, and cubed potatoes.

6. Cook for 5-7 minutes until the potatoes are just becoming fork tender.

7. Stir in the fish, shrimp, and beans and simmer until the fish is cooked through and flaky and the shrimp have become pink, about 5-7 minutes more.

8. Season with salt and pepper and any of your favorite dried herbs.

9. Serve in large bowl withe fresh herbs and share with your fellow dockworkers. We recommend serving with the Miss Fields' Sea Salt Biscuits or crusty bread, and a hearty helping of your favorite stories.