Tama's Seafood Stew With Greens

4 tablespoons olive oil

8 cloves garlic, minced

1/2 cup onion, small dice

1/2 cup shallot, small dice

1/4 cup celery, deveined, small dice

1/3 cup carrot, small dice

1 quart chicken or vegetable stock

1/2 tablespoon thyme

1 bay leaf

2 cups loosely packed collard greens, chiffonade*

8 oz jar clam juice

1/4 cup good red wine

750 gm (about 26 oz) good quality strained tomato, I used Pomi Italian brand

pinch of saffron

1/8 tsp freshly ground black pepper

1/4 cup fresh basil, chiffonade*

2 teaspoon salt

Heat the oil in heavy saucepan over medium low heat. Sweat (cook without browning) the garlic, onion and shallot until the onion is translucent. Add the celery, carrot, stock, thyme, and bay leaf and simmer for 20 minutes. Stir in the clam juice, red wine, tomato, saffron, pepper, marjoram, basil, salt and collard greens. Simmer for another 30 - 60 minutes (longer enriches the flavor), turning the heat to low if necessary so the broth doesn't bubble. The broth should reduce to 2/3 of the original volume. Add a bit more stock if necessary if it has reduced more than this. Stir in the clams, shrimp, fish and scallops. Cover and simmer another ten minutes or until the seafood is cooked and the clams have opened. Serve over rice or pasta.
*To chiffonade: roll the greens or basil into a roll and slice very thinly.

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