Why Stews Always Beat Steaks

This is a simple Italianate fish stew, with classic Mediterranean flavors. It’s easy to put together and everything can be prepped ahead. Just pop it the oven 30 minutes before dinner.

INGREDIENTS
2 pounds white-fleshed fish fillets, such as hake, snapper or sea bass, skin removed
Salt and pepper
2 teaspoons chopped thyme or marjoram
Extra-virgin olive oil
1 small lemon, thinly sliced
2 cups diced white onion
4 minced garlic cloves, plus 1 whole garlic clove for rubbing bread
¼ teaspoon crushed saffron
½ teaspoon red pepper flakes
½ teaspoon crushed fennel seed
1 bay leaf
1 tablespoon tomato paste
1 cup dry white wine
2 cups diced tomatoes, fresh or canned
3 cups fish stock, light chicken broth or water
12 large clams
4 thick slices country bread
¼ cup chopped parsley

http://cooking.nytimes.com/recipes/1018346-italian-style-fish-stew