Fish Stew,italian

From the boston globe,many,many websites,plus a lot from me too. since I grew up in s.f,I had the sea in my blood :-)

• Ready In: 1 hr 10 mins
• Serves: 12
• Yields: 12 cups

Ingredients

• 1⁄4 cup olive oil
• 2  large Spanish onions, chopped
• 19  rinsed in milk anchovies, crushing the anchovies into the oil to form a paste
• 3  tablespoons ground fennel
• 1  tablespood rosemary
• 1  lb  spinach leaves
• 1 1⁄2 teaspoons pepper
• 2 (8 ounce) bottles  clam juice
• 3  pinches saffron threads, steeped in 1/4 cup tepid dry white wine until needed
• 1  lb  small macaroni noodles, add at en (COOKED SEPERATELY)
• 30  garlic cloves, finely chopped
• 28  ounces whole canned tomatoes, blendered
• 15  ounces canned tomatoes, blender
• 1 (10 ounce) can tomato paste
• 1 1⁄2 cups dry red wine
• 2  large  russet potatoes potatoes, cut into chunks
• 1  small potato, cut into chunks
• 1 1⁄2 cups  large green pitted  olives, pitted and quartered
• 1 1⁄2 lbs  boneless cod, cut into 2-inch pieces or 1 1⁄2 lbs  catfish, halibut, shark, sea bass, monkfish, snapper
•  baby clams
•  juice baby clams
• 3  dashes Tabasco sauce
• 3⁄4 cup dried basil
• 1  tablespoon dried oregano
•  zest of one lemon
• 1 1⁄2 teaspoons pepper

Directions

1. 1. Cook pasta,In a large flameproof casserole over medium high heat, heat the olive oil. Add the onion +Heat olive oil to medium and add anchovies,garlic and cook 3 minutes, stirring often.
2. 2. Add the tomatoes, tomato sauce, wine, potatoes, and olives,Saffron, ,ETC. Bring to a boil, cover the pan, and simmer for 25 minutes or until the potatoes are tender.3. Add the fish+clams, re-cover the pan, and simmer for 9 minutes or until the fish is opaque. Stir in the basil, oregano, parsley, and pepper. taste for seasoning,mix in cooked macaroni.