Fish Stew

Ingredients

• 3 Tbs. olive oil
• 1 large onion, diced
• 1 large shallot, finely diced
• 1 to 2 large cloves garlic, minced
• 1 to 2 dried pepperoncini
• Pinch of saffron
• 3/4 cup (6 fl. oz./180 ml) dry white wine
• 2 cups (12 oz./375 g) chopped fresh tomatoes
• 3 fresh basil leaves
• Kosher salt
• Freshly ground black pepper
• 4 cups (32 oz./1 l) fish stock, hot
• 6 scallops
• 10 ounces (315 g) cod, cut into 3-inch (7.5 cm) cubes
• 10 ounces (315 g) grouper, cut into 3-inch (7.5 cm) cubes
• 12 clams
• 12 mussels
• 12 large shrimp, tails left on
• 1 Tbs. chopped fresh flat-leaf parsley
• Toasted baguette, for serving
• Extra-virgin olive oil, for serving

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