Fisherman's Seafood Stew

Fisherman's Seafood Stew Recipe
Photo: Oxmoor House
This fast-cooking stew is brimming with fish and mussels. Serve with a gluten-free French bread baguette to soak up the broth.

Yield:

5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)

Recipe from

Oxmoor House

Nutritional Information

Calories 284
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

Ingredients

2 tablespoons olive oil
1/2 cup minced fresh onion or shallots
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 white fish fillets, cut into pieces
1 1/2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes. Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.

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

Note:

It's important to scrub each mussel to remove any sand or dirt on the shell. Just hold it under cool running water, and scrub each shell with a stiff-bristled brush, such as a vegetable brush. Then grab the byssal threads (or beard) with your fingers, and pull them out, tugging toward the hinge of the shell.