Method
In large stock pot, tilting skillet or steam-jacketed kettle, heat oil; add onion, carrots, fennel then saute 8-10 minutes. Add garlic and cook 2-3 minutes. Add fish stock, tomatoes and wine; bring to a boil. Reduce heat and simmer base 15-18 minutes.
Add catfish, mussels and shrimp, cover and simmer 6-8 minutes. Stir in parsley and lemon zest. Adjust seasoning levels.
To Serve: Serve stew with garlic breadsticks and a green salad, if desired.
To Make To Order: Add 1-1/2 cups base to a pot and bring to a boil. Add 3 oz cubed catfish, 3 mussels or clams and 3 shrimp; cover and simmer 4-5 minutes. Serve immediately.
Serving Variations:
To Go:
Package fish stew with soft, re-heatable bread sticks or a mini-loaf of crusty bread and mixed greens with vinaigrette on the side.
Wellness:
Serve stew with a simple green salad with a low fat vinaigrette and bruschetta or Tuscany toast.
To reduce sodium content, substitute fish stock prepared without commercial bases.
Entree:
Add a scoop of cooked rice to the basic stew for a more substantial entree selection. Serve garnished with a dollop of roasted garlic aioli.