5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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
How to Make It
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.
This a great base for a fish stew, but you can customize it to your own preferences. I use scallops instead of mussels, I've also used shrimp before. I add extra garlic or galic salt, and some low sodium chicken broth because there isn't enough broth in my opinion. Also, fire roasted tomatoes instead of the regular ones.
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