Portuguese Fish Stew

Loaded with seafood and vegetables, full of flavor, and easy to make.

Requires a large pot and several types of seafood, making it more expensive than some other meals.

Packed with protein, healthy fats, and nutrients from the variety of seafood and vegetables.

	1/4 cup olive oil
	2 leeks , coarsely chopped
	1 large onion , chopped
	1 bulb fennel bulb , coarsely chopped
	5 cloves garlic , minced
	1 quart fish stock
	2 cups vermouth
	1 cup canned diced tomatoes
	1 red bell pepper - stemmed , seeded , and diced
	1 orange , zested
	1/4 teaspoon red pepper flakes
	freshly ground pepper to taste
	1 bay leaf
	1 1/2 pounds boneless cod fillets , cut into bite-size pieces
	1/2 pound shrimp , peeled and deveined
	1/2 pound clams , scrubbed
	1/2 pound mussels , scrubbed

1.	Heat olive oil in a large pot over medium heat.
2.	Add leeks, onion, fennel, and garlic. Cook until softened, about 10 minutes.
3.	Add fish stock, vermouth, diced tomatoes, red bell pepper, orange zest, red pepper flakes, pepper, and bay leaf. Bring to a simmer.
4.	Add cod, shrimp, clams, and mussels. Cover and cook until seafood is cooked through and clams and mussels have opened, about 10-15 minutes.
5.	Serve hot with crusty bread for dipping.