Potluck Fisherman's Stew

This is fun for a large group on a cold evening -

everyone brings a fish or shellfish to add to your simmering pot.

---

6 med. size leeks, well rinsed & sliced (white part only)

2 lg. onions, chopped

2 lg. cloves garlic, minced or pressed

2 lg. cans (1 lb. 12 oz. each) tomatoes, cut in chunks

6 1/2 c. (1.5 l.) dry white wine

1 qt. clam juice

1 qt. reg. strength chicken broth

3 bay leaves

1 tbsp. fresh thyme leaves or 1 tsp. of the dry herb

1/2 tsp. grated orange peel

1 tsp. fennel seed, crushed

1/4 tsp. cayenne pepper

10 lb. assorted fish & shellfish*

Lemon wedges

Parsley or other fresh herbs

*Example of fish and shellfish:

2 pound lobster;

2 pounds oysters, clams, or mussels;

1 to 2 pounds shrimp;

2 to 3 pounds fish fillets, crab, etc.

---

In a 12 to 14 quart kettle, pour in olive oil. Add leeks

(reserving a few slices to garnish the stew), onions and garlic.

Cook, stirring, until onions are soft. Add tomatoes and their liquid, wine, clam

juice, chicken broth, bay leaves, thyme leaves, orange peel, fennel seed and cayenne.

Bring to a boil. Add fish cut into pieces to the pot. Cover and simmer gently for 5 minutes.

Then add any crab, clams or mussels. Cover and simmer again 5 minutes.

Add shrimp and cook for 5 minutes. Put in scallops; simmer for 2 minutes

and last add precooked shrimp, simmer for 2 minutes. It's ready to serve.

Put toast rounds with garlic mayonnaise in soup bowls and ladle fish

and broth over all. Serves 10.

---

You can multiply this recipe up to 5 times, to serve as many as 50 people.

For large groups, cook the stew in a 50 quart kettle, or cook the leek-onion-garlic

mixture in one 12-14 quart kettle and then

divide it equally among additional kettles before adding the remaining ingredients.