Recipe - Venetian Seafood Stew

5 tablespoon Extra virgin olive oil
12 Mussels
1 pound Cockles; Manila clams, or
; littleneck clams
4 cup Fish stock; up to 5
One fourth Bulb fresh fennel; cut or sliced up
4 small Carrots; peeled
1 cup Dry white wine
1 pound Jumbo shrimp; (prawns),
peeled
12 ounce Salmon fillet; in 3inch
chunks
12 ounce Sea bass fillet; in 3inch
chunks
1 bn Scallions; trimmed to 3inch
; lengths
Salt and freshly ground
white pepper to
; taste
4 cup Cooked borlotti; (cranberry)
beans

Heat 2 tablespoons of the oil in a heavy 4 to 5 quart saucepan or shallow
casserole. Add the mussels and cockles or clams, cover, and steam over
medium heat until they open, about 10 minutes. Remove the mussels and
cockles from the pan with a slotted spoon, place in a bowl and cover.

Add 4 cups of the fish stock and the fennel, carrots, and wine to the
saucepan, bring to a simmer, and add the shrimp. Cook about a minute, until
the shrimp turn pink, then remove them with a slotted spoon. Place in a
dish and cover.

Add the salmon and bass to the pan, cook about 2 minutes, turn the pieces
of fish, then return the shrimp, mussels, and cockles to the pan. Add the
scallions and season the stock with salt and pepper. Add the beans, bring
to a simmer, and if necessary, add the additional stock. Stir in the
remaining olive oil and serve in shallow bowls.

Yield: 6