Fisherman's Seafood Stew

Ingredients

• 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

1. 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.
2. 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.