Amalfi Fish Stew

For the base:
½ cup Extra virgin olive oil
1 ½ cups Yellow onion, small diced
½ cup Leeks, whites only, finely diced
1 cup Carrot, small diced
½ cup Celery, small diced
½ cup Fennel, small diced
1 Tbl Fresh garlic, minced
1 each – 6 oz. can tomato paste
2 each – 28 oz. whole peeled tomatoes, crushed by hand
2 quarts Seafood stock (see recipe)
2 Tbl Kosher salt
1 Tbl Fresh ground black pepper
1 tsp Crushed red pepper
2 Tbl House herb blend (recipe xxx)
3 each Bay leaves
To complete the stew:
2 Tbl Extra virgin olive oil
1 Tbl House seasoning blend (recipe xxx)
2 lbs. Fresh fish (preferably white bass), cut into 1 inch pieces
1 lb. Fresh mussels, cleaned and beards removed
1 Tbl Garlic, minced
¼ cup Dry white wine
1 recipe Amalfi Fish Stew base (above)

For the base:
Heat oil in a large stock pot over medium heat. Add the onion, leeks, carrots, celery, fennel and garlic and stir frequently until tender, about 8-10 minutes. Increase the heat slightly. Add the tomato paste and stir constantly for 5 minutes, being careful not to burn the tomato paste. Add the remaining ingredients and bring to a boil. Once stock comes to a boil, reduce to a simmer. Cover and continue simmering for 1 hour, stirring frequently. This stock may be made up to 3 days ahead of time. It also freezes well.

To complete the stew:
Heat the oil in a large sauce pot over medium-high heat. Season the fish with the House seasoning and add to the pot along with the mussels and garlic. Stir frequently for 6-8 minutes and deglaze with the wine. Continue stirring until half of the wine has evaporated, about 2 minutes. Add the Amalfi Fish Stew base and bring to a simmer. Serve hot.