I was craving a hearty seafood stew so I googled my favorite kind from a restaurant near us called Connie and Ted's. Found this and added my own twist. Ed’s Portuguese Stew: Start with the chopping - onions, shallots, garlic, fresh tomatoes, fresh thyme and rosemary (and any herb you desire). I also like to peel and chop (purple) potatoes at this point to have it all ready for the stew. Meanwhile, cook up some sausage and once it’s cooked - cut that up, too. To begin the stew, start by heating up the olive oil and then throwing in the onions, shallots, and garlic until translucent. Add the herbs and potatoes. Let it all steam together. Then add the fresh tomatoes along with a can of crushed tomatoes. After this all cooks for ten minutes - add white wine. Let this all simmer together for that tasty goodness! Lastly you add the seafood - in this batch, I used mussels, clams, and cod (cut into cubes, as well). The seafood doesn’t need much time, so make sure the stew has been cooking for about 20-25 mins before throwing in the seafood. Feel free to toss in any sort of herbs along with salt and pepper if you’d like (i.e. crushed red pepper, etc). Ta-da! Very tasty.