Fisherman's Stew
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.
Ingredients
1 tbsp. olive oil
1 medium red pepper
1 medium red onion
2 clove garlic
.13 tsp. crushed red pepper
1/2 c. dry white wine
2 can diced tomatoes
1/2 tsp. salt
1 lb. cod fillet
1 lb. large mussels
1/2 lb. large shrimp
1/4 c. fresh basil or parsley leaves
Instructions
In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.
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