**Sicilian Fish Stew**

This aromatic Mediterranean stew from San Francisco chef Mark Sullivan gets a

distinctly Sicilian sweet-savory flavor from raisins and olives.

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Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/4 cup minced shallot
• 2 tablespoons minced seeded tomato
• 2 tablespoons golden raisins
• 1 tablespoon minced garlic
• 1 tablespoon drained capers
• 1/2 teaspoon ground coriander
• 3 cups Master Fish Stock
• 1/4 cup dry vermouth
• Four 4-ounce, 1-inch-thick, skinless halibut fillets
• 8 colossal head-on shrimp (about 3 pounds)
• 1 pound littleneck clams, scrubbed
• 1/2 pound mussels, scrubbed and debearded
• 1/3 cup thinly sliced pitted Sicilian green olives
• Chopped mint leaves
• Fennel pollen

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Directions

1. In a large pot, heat the olive oil. Add the shallot, tomato, raisins, garlic, capers

   and coriander and sauté over moderately high heat until fragrant, about 1 minute.

2. Add the fish stock and vermouth and bring to a simmer.

3. Add the seafood in stages according to cooking time, starting with the fish that

   takes longest to cook: Cook the halibut and shrimp until white throughout,

   flipping once, about 8 minutes; cook the clams and mussels until they open, 3

   to 4 minutes. Discard any clams or mussels that don’t open.

4. Serve the stew in bowls, garnished with the olives, mint and fennel pollen.

Serve With

Olive oil-rubbed toasts.

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bon appetit