2 tablespoons olive oil
3/4 cup onion, diced
2 cloves garlic, minced
pinch of saffron threads
pinch of red pepper flakes
1 cup canned plum tomatoes, chopped with juice
1 cup bottled clam juice
3/4 cup water
1/4 cup dry white wine
1 pound fish fillets (scrod, flounder, snapper, tileflsh)
2 tablespoons fresh parsley, chopped
1/2 loaf French bread, toasted and sliced

Heat oil in soup pot; add onion and garlic and cook 5 minutes. Add saffron, red pepper, tomatoes, clam juice, water, and wine; bring to a boil, reduce heat, and simmer for 10 minutes. Add fish and parsley; cover and cook for about 5 minutes, until fish is tender. Arrange bread in bottom of soup bowls and ladle soup on top. Garnish with fresh chopped parsley. This stew can be adapted to shellfish: Substitute crab, lobster, scallops, and shrimp. Makes 4 servings.

** Blue Ribbon Recipes from; Yankee's Country Fair Cookbook