Recipe: Mediterranean Fish Stew: A Simple Recipe

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped
• 1 celery rib, chopped
• 1 large or 2 medium carrots, peeled and chopped
• 4 large garlic cloves, minced or put through a press
• leaves of 4 sprigs Italian parsley, minced
• 4 anchovy fillets, rinsed and chopped
• 2 pounds (4 large or 8 medium) ripe tomatoes, peeled, seeded, and chopped, or 1 28-ounce can, seeded and chopped, with juice
• 1 1/2 cups dry white wine, such as sauvignon or fumé blanc or pinot grigio
• 3 cups water (less if using canned tomatoes: see below -)
• salt and freshly ground pepper
• 2 wide strips of orange zest
• 2 pounds firm white-fleshed fish, such as halibut, hake, mahi-mahi, shark, cod, or monkfish, cut in 2-inch pieces
• Optional: generous pinch of saffron
• 1/4 cup chopped fresh parsley or slivered basil for garnish