Christina Erdman

Bardot Waterfront Bar & Grille
1137 Marinaside Crescent
Vancouver
604.683.5335
www.bardot.ca

Ingredients:
For the Broth:
6.5 cups chicken stock or water
shrimp shells
1/4 cup olive oil
3 cups large diced cooking onions
1 cup large diced carrots
3 tbsp chopped garlic
2/3 cup diced fennel
2 x 28 oz cans of peeled whole tomatoes, crushed with their juice
2.5 cups red wine
2 bay leaves
1 tbsp dried basil
1 tsp dried oregano
2 tsp fennel seeds
1/2 tsp red pepper flakes

For the Stew:
8 thick slices crusty bread
1 whole garlic clove – halved
1 lb hard shelled clams
1 lb mussels
1/2 lb crab legs (in shell) cut up in 2-inch pieces
2.5 lbs monk fish – cut up into 1-inch cubes (may use halibut instead)
1 lb shrimp with shell (peel & de-vein shrimp, use shells in stock)

Directions:
1. Place shrimp shells in stock pot, add water or chicken stock, bring to boil, and then simmer for 5 to 7 minutes. Strain stock.
2. Heat oil in large stock pot, add onion, carrots, chopped garlic and fennel, and cook until lightly browned – about 20 minutes.
3. Add tomatoes and their juice, shrimp stock, red wine, bay leaves, basil, oregano, fennel seeds and chili flakes.
4. Simmer for 20 minutes, strain and return to clean pot. Reduce stock to 8 cups. Season to taste.
5. Toast bread under broiler, rub each piece down with garlic clove.
6. Bring reduced stock to a simmer. Add clams, cover and cook for 2-3 minutes.
7. Add mussels and crab legs, cover, cook for another 3-4 minutes and add monk fish (or halibut) and prawns.
8. Cook for 2 minutes or until monk fish is cooked and shell fish has opened.
9. Put garlic toast in bottom of the bowl and ladle stew over toast.