Anthony Bourdain's Seafood Stew

aveceric.com

T's kitchen

1 bottle dry red wine

1 tablespoon extra-virgin olive oil

1 green pepper, cut into ½-inch pieces

1 medium onion, cut into ½- inch pieces

7 to 8 garlic cloves, thinly sliced

1 tablespoon cumin

1 stem fresh oregano, leaves removed

1 teaspoon crushed red pepper flakes

4 large octopus tentacles, cut into ½-inch pieces

1 tablespoon tomato paste

1 (16-ounce) can crushed tomatoes

2 cups homemade octopus stock, or store-bought, low-sodium vegetable stock

2 Yukon Gold potatoes, cut into ½-inch pieces

2 cod fillets (7to 8 ounces each), cut into 1-inch pieces

12 little neck or top neck clams, scrubbed

Fine sea salt and freshly ground black pepper

French baguette, for serving

Note: Ingredients may have been altered from the original.

Directions at aveceric.com

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