Portuguese Fish Stew
This is a hearty fish stew to cook up on a cold winter night, with some crusty bread to dip in it. Delicious!
Substitute diced fresh tomatoes for the canned if desired.
Substitute 1 quart water or one 8-ounce bottle clam juice plus 3 cups water for the fish stock if preferred.
Substitute dry white wine for the vermouth if desired.
This can be made with any mix of white, non-oily fish and shellfish, as long as it equals three pounds all together.