RECIPES COD By: Tom Calavano Fish Stew Full of spices and herbs, this is no ordinary fish stew Ingredients: Olive oil 2-3 tablespoons chopped garlic (love it, love it, love it.) 1/2 large chopped onion 1-2 celery stalks, of peeled chopped 2 tablespoons dried oregano Dried, crushed hot pepper (to taste). The hotter the better for me. Sea salt (to taste) 1 tablespoon concentrated tomato paste 6 oz. can of Ro-Tel diced tomatoes with chilies 6 oz. Vegetable stock 1-8oz. can of chopped clams (with juice) 2-8oz cod fish filets cut into 1 to 2 inch chunks 8 to 10 cooked peeled shrimp Directions: In a cast Iron pot, heat a liberal splash of olive oil. Add garlic, celery, onion, oregano, and tomato paste. Cook until vegetables are sweating (keep heat low to avoid burning garlic). Add chopped tomatoes/chilies and vegetable stock. Bring up to a slow simmer and cook for 10-15 minutes to allow all flavors to blend. Add chopped clams with juice, cod fish chunks, and cook at a simmer until cod fish flesh turns white. Add cooked shrimp and heat. Add sea salt to taste. Ladle into deep bowls. Add a splash of olive oil on top. Serve along with garlic bread.