Venetian Seafood Stew - Restaurant Association of Nova Scotia

Ingredients

• 5 tablespoons (75 ml) extra virgin olive oil
• 12 mussels
• 1 pound (500 g) cockles, manila clams, or littleneck clams
• 4 to 5 cups (1 to 1.25 L) fish stock
• 1 bulb fresh fennel, sliced
• 4 small carrots, peeled
• 1 cup (250 ml) dry white wine
• 1 pound (500 g) jumbo shrimp (prawns), shelled
• 12 ounces (375 g) salmon fillet, in 3-inch (7.5 cm) chunks
• 1 bunch scallions (spring onions), trimmed to 3-inch (7.5 cm) lengths
• Salt and freshly ground white pepper to taste
• 4 cups (1 kg) cooked barlotti (cranberry) beans