Anytime Fish and Shellfish Stew

cooking.nytimes.com

This is a sort of ad-lib fish stew, inspired by the kind of stew you’d find served in the South of France: Its exact proportions and quantities aren’t set in stone. Use whatever white-fleshed fish and shellfish you like. Potatoes make the dish more substantial, and the slices really absorb all the lovely flavors of the stew.

3 tablespoons extra-virgin olive oil

1 medium onion, diced (about 2 cups)

Salt and pepper

4 garlic cloves, minced

1 bay leaf

1 large thyme sprig

Pinch of crumbled saffron threads

Pinch of red-pepper flakes or a whole small dried red pepper

Splash of dry white wine (about ¼ cup)

1½ cups chopped tomato, canned or fresh (about 2 medium)

4 cups fish stock or water

2 pounds yellow-fleshed potatoes, such as Yukon Gold, sliced about ¼-inch thick

6 medium cherrystone clams, scrubbed

1 pound boneless, skinless cod or halibut, cut in 1-inch pieces

1 pound mussels, cleaned

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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