Fish Stew Recipe

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 1 large carrot, coarsely chopped
• 1 stalk celery, coarsely chopped
• 1 bulb fennel, coarsely chopped
• 1 cup tomato, peeled, seeded and chopped, fresh or canned
• 2 sprigs fresh oregano
• 2 2-inch pieces fresh lemon peel removed with a vegetable peeler
• 2 pounds white fish bones
• 1 cup dry white wine, preferably Sauvignon Blanc
• 2 cloves garlic, thinly sliced
• 1⁄2 teaspoon Aleppo pepper or 1⁄8 teaspoon red chile flakes
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
• 2 pounds fresh clams, washed well
• 3/4 pound sea bass, halibut or red snapper, cut into 1-inch chunks
• ¾ pound monkfish, cut into 1 inch chunks
• Kosher salt
• Freshly squeezed lemon juice to taste