Russell's Fish Stew

Ingredients

• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• 1 onion, diced
• 2 celery stalks, diced
• 1 teaspoon of dried thyme
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes
• 2 tablespoons of tomato paste
• 1/4 cup of white wine
• 3 cups of vegetable broth
• 2 large potatoes, peeled and cubed
• 1 pound of cod fillets, cut into cubes
• 1/2 pound of shrimp, peeled and deveined
• 1/2 pound of mussels, scrubbed and debearded
• 1/2 cup of frozen peas

Directions

1. In a large pot over medium heat, heat the olive oil. Add the garlic, onion, and celery and cook for about 5 minutes, or until the vegetables are softened.
2. Add the thyme, oregano, red pepper flakes, and tomato paste and cook for another minute.
3. Add the white wine and cook until the liquid is reduced by half.
4. Add the vegetable broth, potatoes, cod, shrimp, and mussels. Bring the stew to a boil and then reduce the heat to low and simmer for about 15 minutes, or until the potatoes and fish are cooked through.
5. Stir in the frozen peas and simmer for another 5 minutes.
6. Serve the stew hot with crusty bread.

Interesting Facts

• Russell's Fish Stew is an American classic that originated in New England.
• The stew can be made with any combination of seafood. Try using salmon, scallops, clams, or even lobster.
• You can also add other vegetables, such as carrots, bell peppers, and mushrooms.
• The stew can be served with a variety of accompaniments, such as rice, potatoes, or crusty bread.