Angie’s Cioppino-Style Stew

In cioppino, a savory and aromatic concoction, shellfish and firm-fleshed fish - indeed any seafood in profusion - are combined with onions, garlic, tomatoes and perhaps other vegetables, and cooked with herbs in olive oil and wine. While cioppino is redolent of the Mediterranean, it has undergone changes as various groups have embraced making this hearty, cold weather stew.

This version reflects my South Carolina heritage.

1 lb. hot Italian sausage links, sliced

2 tablespoons olive oil

5 cloves garlic, minced

2 medium onions, roughly chopped 
2 finely chopped leeks

2 medium green bell peppers, cored, seeded, 

   and roughly chopped
1 finely diced carrot
1 finely diced celery stalk

1 cup dry white wine

1 cup fish stock or bottled clam juice

2 bay leaves

1 teaspoons Old Bay Seasoning (may use more or less to taste)
2 teaspoons sugar

28-oz. canned diced tomatoes
1 small can of tomato sauce

Kosher salt and freshly ground black pepper, to taste

1⁄2 teaspoon crushed red chile flakes (optional)

1 lb. boneless, skinless haddock or cod filets, 

   cut into 1⁄2" chunks

2 lbs. or more of your favorite seafoods like mussels, clams, crab claws, lobster, calamari rings, bay scallops, and shrimp  (I think a variety adds a lot to this dish)

2 lbs. new potatoes, microwaved, cooled and diced into tiny pieces
juice of 4 limes
1 teaspoon tarragon
1 tablespoon thyme
Beurre Manie*

3 tablespoon minced fresh cilantro

3 tablespoon minced fresh parsley

Brown Italian sausage slices in a skillet over medium-high heat; drain sausage on paper towels and then place in large soup pot; remove any fat rendered and discard it. Next sauté garlic, onions, leeks, carrots, celery, and bell peppers in olive oil in skillet until they are soft but not browned, stirring them so they soften evenly.  Set these aside to add later.  
In soup pot add wine, fish stock, bay leaves, sugar, red chile flakes and Old Bay Seasoning to browned sausage slices.  Bring pan to a boil and cook, stirring occasionally, about 5 minutes.  Add tomatoes and cook, stirring often, until soft, about 20 minutes. Add sauteed vegetables, lime juice, thyme, tarragon, and fish to the soup pot and continue to cook, covered, for 3 minutes.  Taste and adjust salt and pepper. Add other seafood.  Cover pot; cook until mussels just begin to open, 4–5 minutes.  Stir in diced potatoes and let them heat for a couple of minutes.  At this point, pinch off pieces of Beurre Maine and stir them into the stew.  Stir and heat a couple more minutes to create a glossy looking stew.

 To serve, transfer fish stew to a large serving bowl and sprinkle with half the parsley and cilantro. Allow guests to sprinkle with remaining cilantro and parsley, and serve alongside stew.

SERVES 6 - 8

*Note: Make Beurre Manie by kneading 1/2 stick cold butter with 2 tablespoons flour until well blended.  This is a thickening agent that will also add flavor and shine to your finished stew. 
http://frenchfood.about.com/od/frenchcookingtechniques/ss/beurremanie.htm