Fish Stew

Nutritional Information
(per serving)

Calories	265
Total Fat	6g
Saturated Fat	1g
Cholesterol	147mg
Sodium	805mg
Total Carbohydrate	15g
Dietary Fiber	3g
Sugars	--
Protein	37g
Calcium	--

James Baigrie

Serves: 4

Yields: 4 main-dish servings

Total Time: 35 min

Prep Time: 20 min

Cook Time: 15 min

Ingredients

U.S.

Metric

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• 1 tablespoon(s) olive oil
• 1 small onion, finely chopped
• 1 small red pepper, chopped
• 1 large clove garlic, crushed with press
• 1/2 teaspoon(s) fennel seeds
• 1/8 teaspoon(s) crushed red pepper
• 3/4 cup(s) dry white wine
• 1 can(s) (28-ounce) whole tomatoes in juice, coarsely chopped
• 1 cup(s) water
• Salt
• 12 ounce(s) cod, hake, or Alaskan pollock fillet, cut into 2-inch pieces
• 1 pound(s) mussels, scrubbed and beards removed
• 8 ounce(s) fresh or frozen (thawed), shelled and deveined medium shrimp
• 1/2 cup(s) (loosely packed) fresh basil leaves, sliced

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Directions

1. In 5- to 6-quart Dutch oven, heat oil on medium. Add onion and chopped pepper, and cook 6 to 8 minutes or until tender. Add garlic, fennel seeds, and crushed red pepper, and cook 1 minute longer, stirring. Add wine; heat to boiling.
2. Stir in tomatoes with their juice, water, and 1/2 teaspoon salt; heat to boiling on high. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to low; cover. Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open. Discard any unopened mussels. Sprinkle stew with basil to serve.

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Tips & Techniques

Most markets carry blue mussels. They have bluish-black shells and are harvested wild or cultivated (if they are the latter type, they may not have beards). To debeard, grasp the hairlike threads with your thumb and forefinger and pull them away from the shell. Once the beards have been removed, cook mussels within the hour, as they will die quickly and spoil.

 yummi this sounds so goood... i would have to leave out a few ingredients tho... cant have any shell fish.. im illergic..