San Francisco Seafood Stew



  1. Cut fish into 1-inch pieces.
  2. Halve shrimp lengthwise.
  3. In an 8-quart Dutch oven cook leek, fennel, celery, carrot, and garlic in hot oil 5 minutes.
  4. Stir in tomato paste and Italian seasoning.
  5. Cook for 1 minute.
  6. Add wine.
  7. Cook and stir until wine is nearly evaporated.
  8. Stir in undrained tomatoes, broth, the water, and clam juice.
  9. Bring to boiling.
  10. Reduce heat to medium-low.
  11. Simmer, uncovered, for 10 minutes.
  12. Add mussels and fish and cook, covered, 5 minutes.
  13. Discard any unopened mussels.
  14. Add shrimp and cook for 1 to 2 minutes.
  15. Stir in half of the parsley.
  16. Sprinkle each serving with the remaining parsley.