Make Ahead Seafood Stew - cooking recipe

Ingredients

1 medium onion, sliced
1 c. celery or fennel, chopped
large pinch of saffron
3 Tbsp. olive oil
3 (8 oz.) bottles clam juice
1 (28 oz.) can whole peeled tomatoes, chopped
3/4 c. dry white wine
1 lb. snapper or grouper, cut in serving size pieces
1 doz. mussels, well scrubbed and debearded
1 doz. shrimp, shelled and deveined
1 doz. scallops
1 doz. clams, well scrubbed

Preparation

Cook onion and celery in olive oil until soft, but not brown. Add saffron and cook 1 minute while stirring.
Add tomatoes, along with reserved liquid from the tomatoes and clam juice.
Heat to boiling.
Simmer 15 minutes.
Cool and refrigerate overnight. Reheat 1/2 hour before serving and add wine.
Fifteen minutes before serving, add snapper or grouper and assortment of mussels, shrimp, scallops or clams according to your taste.
Serve in shallow bowls with French bread and a green salad on the side.
If you like wine, muscadet is best with this stew.