SEAFOOD STEW from my friend

My good friend gave me quart of seafood stew with low carb. I tried to eat some and it was very good. I asked her to share this recipe to all of you. Here is my friend's seafood stew: SEAFOOD STEW 5 tbl Extra virgin olive oil 12 x Mussels 1 lb ****les, Manila clams, or littleneck clams 1 Cup of water 4 cup Fish stock, up to 5 1/4 x Bulb fresh fennel, sliced 4 sm Carrots, peeled 1 lb Jumbo shrimp, (prawns), peeled 12 oz Salmon fillet, in 3-inch chunks 12 oz Sea bass fillet, in 3-inch chunks 1 bn Scallions, trimmed to 3-inch lengths Salt and freshly ground white pepper to taste Instructions: Instructions: Heat 2 tablespoons of the oil in a heavy 4 to 5 quart saucepan or shallow casserole. Add the mussels and ****les or clams, cover, and steam over medium heat until they open, about 10 minutes. Remove the mussels and ****les from the pan with a slotted spoon, place in a bowl and cover. Add 4 cups of the fish stock and the fennel, carrots, and water to the saucepan, bring to a simmer, and add the shrimp. Cook about a minute, until the shrimp turn pink, then remove them with a slotted spoon. Place in a dish and cover. Add the salmon and bass to the pan, cook about 2 minutes, turn the pieces of fish, then return the shrimp, mussels, and ****les to the pan. Add the scallions and season the stock with salt and pepper. Add the beans, bring to a simmer, and if necessary, add the additional stock. Stir in the remaining olive oil and serve in shallow bowls. Kathy K