About the Recipe
Turn this into a Bouillabaisse by adding saffron and fennel.
Use firm fleshed fish like cod, halibut, salmon or snapper.
Bake the fish separately to allow for easier meal prep.
Cook and shellfish in the sauce.
Add sides to make it a complete meal for the family.

Ingredients
3 Tlbs olive oil
2.3 C shallots, fine dice
3 cloves garlic, minced
1 C white wine
1 (28oz) can crushed tomatoes, try using fire roasted for added depth
2 (28oz) Clam juice
1 C water
2 tsp sugar
1 tsp salt
1/2 tsp chili flakes
1 tsp dried oregano
1.5 tsp fresh thyme, chopped
1.5 lbs firm fleshed fish
3 Tlbs Unsalted butter
1 lb Clams (scrubbed)
1 lb Prawns, peeled and deveined
2 Tlbs Italian parsley, chopped
Desired sides
Preparation
Step 1
Prepare seafood and portion fish and set aside in the fridge
Step 2
Preheat the oven to 400F
Step 3
In a large pot heat the olive oil over medium heat, add the shallots and cook until translucent, add garlic and cook for another minute. Do not brown
Step 4
Add the wine, increase the heat and reduce by half.
Step 5
Add the clam juice, crushed tomatoes, water, salt, sugar, chili flakes, oregano, and half the thyme. Bring to boil and reduce to a simmer, cover and cook 25 min.
Step 6
Season the fish with some olive oil, salt and pepper. Place on a lined baking sheet, top with a small amount butter and cook until just under cooked through in the oven approx. 8 min.
Step 7
Add the clams to the stew and cover for about 5 minutes.
Step 8
Add the prawns, cover and cook another 4 min covered.
Step 9
Uncover and remove from the heat, still in 2 Tlbs butter, and the remaining thyme. Adjust seasonings as needed. Serve the baked fish on top of the stew so it does not breakdown and fall apart.