Fisherman's Stew

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1/2 cup extra-virgin olive oil

1 medium onion, coarsely chopped

5 garlic cloves, coarsely chopped

1 celery rib, coarsely chopped

1/2 teaspoon crushed red pepper

1 cup dry white wine

One 14.5-ounce can peeled whole tomatoes, drained and coarsely chopped

3 bay leaves

Salt and freshly ground pepper

4 pounds thick, firm, white fish fillets, such as snapper, bass, halibut, swordfish or monkfish, cut into 2-inch pieces

Classic Fish Stock

1/2 pound medium shrimp, shelled and deveined

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