Amalfi Fish Stew — Robert St. John

Ingredients

• ½ cup Extra virgin olive oil
• 1 ½ cups Yellow onion, small diced
• ½ cup Leeks, whites only, finely diced
• 1 cup Carrot, small diced
• ½ cup Celery, small diced
• ½ cup Fennel, small diced
• 1 Tbl Fresh garlic, minced
• 1 each – 6 oz. can tomato paste
• 2 each – 28 oz. whole peeled tomatoes, crushed by hand
• 2 quarts Seafood stock (see recipe)
• 2 Tbl Kosher salt
• 1 Tbl Fresh ground black pepper
• 1 tsp Crushed red pepper
• 2 Tbl House herb blend (recipe xxx)
• 3 each Bay leaves
• 2 Tbl Extra virgin olive oil
• 1 Tbl House seasoning blend (recipe xxx)
• 2 lbs. Fresh fish (preferably white bass), cut into 1 inch pieces
• 1 lb. Fresh mussels, cleaned and beards removed
• 1 Tbl Garlic, minced
• ¼ cup Dry white wine