Seafood Stew with White Wine, Garlic and Fennel
"Homemade fish stock is the base for this luxurious seafood stew with white wine, garlic and fennel...."
INGREDIENTS
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2 pounds white fish bones
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Shells and tails from 1/2 pound of shrimp
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2 slices thick cut bacon
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2 medium onions, chopped
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2 medium carrots, chopped
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2 ribs celery, chopped
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2 crushed garlic cloves
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3 to 4 sprigs fresh thyme
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2 bay leaves
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10 black peppercorns
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1 cup dry white wine
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2 tablespoons butter
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1 medium onion, sliced
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1 fennel bulb, sliced
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2 ribs celery, sliced
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1 garlic clove, minced
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1 pound small clams, cleaned
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1 pound cod or halibut, cut into 4 portions
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1 pound mussels, cleaned
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1/2 pound large shrimp, shelled (shells can be used for fish stock)
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5 cups fish stock
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1 pound greens such as spinach, kale or chard
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1/4 cup cream
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Salt and fresh ground black pepper
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Baguette, sliced and toasted for serving
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Lemon wedges for serving
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