Fisherman's Seafood Stew

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Fisherman's Seafood StewRecipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This fast-cooking tomato-flecked stew is brimming with fish and mussels.
5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)

Ingredients

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2 tablespoons olive oil
1/2 cup minced shallots or onion
1/2 cup finely chopped red bell pepper
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1 pound grouper or other firm whitefish fillets, cut into 5 pieces
1 1/2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preparation

Heat oil in a large Dutch oven over medium heat. Add shallots and bell pepper; cook 5 minutes. Add wine and next 6 ingredients (wine through bay leaf); bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift cover). Discard any unopened shells and bay leaf. Sprinkle with parsley.

Created date

October 2003

Nutritional Information

Calories 284
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 1.6 g
Monofat 4.9 g
Polyfat 1.6 g
Protein 35.3 g
Carbohydrate 13.4 g
Fiber 1.4 g
Cholesterol 72 mg
Iron 7.3 mg
Sodium 799 mg
Calcium 102 mg