Seafood Stew - cooking recipe

Ingredients

3/4 c. red wine vinegar
2 large onions, finely chopped
9 Tbsp. extra virgin olive oil
salt and pepper to taste
2 (3-inch) strips lemon zest
2 large cloves garlic, minced
28 oz. can peeled tomatoes and juices
4 c. dry white wine
3 1/2 lb. combined fillet fresh fish, cut into bite-sized pieces (cod, halibut, flounder, pollock) and shellfish (squid, clams, shrimp)

Preparation

Bring vinegar to a boil in a 6 to 8-quart heavy pot. Add onions. Turn heat to low and cover pot partially.
Cook 15 minutes until onions are soft.