Seafood Stew

4 cups water
2 cups white wine
2 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 1/2 lbs medium shrimp, washed
1 tbsp extra virgin olive oil
2 medium onions, finely chopped
2 medium red bell peppers, finely chopped
4 medium tomatoes, dipped in boiling water for 30 seconds, peeled and chopped
2 tbsp tomato paste
2 tsp chopped fresh thyme
2 tsp chopped fresh oregano
1 1/2 lbs sea bass fillets, cut into chunks
1 1/2 lbs small squid, cleaned and sliced
pepper, to taste (I use about 1-2 tbsp)
dash of salt (optional)

In large saucepan, stir together water, white wine, celery and carrots. Bring to simmer and cook for 5 minutes. Add shrimp and simmer for 3 to 4 minutes. Strain shrimp and vegetables from broth and set broth aside.

Peel shrimp and discard shells and vegetables.

Warm olive oil in large saucepan over medium-high heat. Cook onions and peppers until tender, about 6 minutes.
Stir in tomatoes, tomato paste, thyme and oregano.
Add reserved broth and bring it to simmer.

Stir in sea bass and squid and simmer for 2 minutes.

Return and shrimp to broth and simmer 1 more minute.

Season to taste, ladle into bowls and serve immediately.

Number of Servings: 16

Recipe submitted by SparkPeople user MAURMAUR.