Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood.
1 tablespoon olive oil
1 1/2 cups (1-inch) cubed red potatoes (about 8 ounces)
1 cup prechopped onion
1/2 cup finely chopped fennel bulb
1 tablespoon bottled minced garlic
1/2 teaspoon dried oregano
1/8 teaspoon saffron threads, crushed
1 cup dry white wine
1 (14.5-ounce) can petite-cut diced tomatoes, undrained
1 (8-ounce) bottle clam juice
1 1/2 pounds mussels (about 40), scrubbed and debearded
1/2 pound peeled and deveined large shrimp
1 (8-ounce) cod fillet
2 tablespoons chopped fresh basil
How to Make It
Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks. Sprinkle with basil.
Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.