Ingredients:

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 28 ounces crushed tomatoes
  • 4 cups fish or vegetable broth
  • 1 bay leaf
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 pound firm white fish (cod, haddock, or halibut), cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1 pound mussels, scrubbed and debearded
  • 1 pound clams, scrubbed
  • 1/4 cup chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Heat olive oil in the Dutch oven. Add onion, carrots, and celery and sauté until softened. Stir in garlic, oregano, thyme, and red pepper flakes (if using) and cook until fragrant.
  2. Pour in the white wine and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, broth, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook for 20 minutes to allow flavors to meld.
  3. Add the white fish and shrimp to the stew. Simmer until the fish is almost cooked through. Then, add the mussels and clams. Cover the pot and cook until the mussels and clams have opened. (Discard any that don't open.)
  4. Remove the bay leaf. Stir in fresh parsley. Serve Hearty Shipwreck Stew: A Seafood hot with lemon wedges for squeezing.