To make the fish stew start by taking a sauce pan and put some butter and olive oil in the pan. Put in cut up one white onion, one cut up rib of celery, and a pinch of salt and sauté on medium low heat for six to seven minutes until the onion is soft and golden but you don't want to brown the onion. Next put five cloves of minced garlic into the pan and sauté it for one minute and then add two cups of a good white wine. Bring the heat up to high and simmer the mixture. Add in a bay leaf, some dry oregano, a half teaspoon of red pepper flakes (to make it spicy), a few drops of Worcestershire sauce, three cups of purée tomatoes, and two cups of water (you can also use clam juice). Bring it up to a simmer and then turn down the heat and let it simmer for thirty five minutes. While the pan is simmering use the time to get the seafood ingredients ready. After thirty five minutes add five lemon slices and a small bowl of white fish. Stir the ingredients up over medium heat until it starts to bubble again. This step takes about five minutes. After it starts to bubble add the cup of cut parsley, add one cooked crab, one pound of pealed and de-veined shrimp and one pound of muscles. Stir everything into the mixture. Next boil the mixture for five minutes. Stir it occasionally. The way you know it is done is all the muscles will be opened up.
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