Seafood Stew

Clean the fish, cut into 3-inch pieces and season with salt and pepper. Trim and rinse the squid and cut into rings. Scrub and debeard the mussels. Set seafood aside. Heat 1/4 cup olive oil, in a large pot. Once the oil is hot, add the onions, carrots and celery; saute for 2 minutes. Season with salt and pepper. Add the parsley, garlic, chili peppers, thyme, and bay leaves. Continue to saute foe 3 to 4 minutes or until the flavors have blended. Add the red wine and bring to a boil. Reduce heat and simmer until the wine has reduced by half, or about 4 minutes. Add the tomatoes, olives and stock. Bring to a simmer and cook for about 25 to 30 minutes. Discard the bay leaves. Set pot aside and keep hot.

In a large skillet, heat 1/4 cup olive oil. When oil is hot, add fish pieces and squid and saute for about 10 minutes. Add the remaining seafood and continue to saute for about 5 minutes or until the mussels open up. Remove from heat. Discard any mussels that did not open.