- 1 tablespoon olive oil
- 1 large bulb fennel, thinly sliced
- 4 stalks celery, thinly sliced
- 4 cloves garlic, thinly sliced
- 1 cup dry white wine
- 1 pound cod fillet, skin removed; cut into 2-inch pieces
- 1 pound large shrimp, peeled and deveined
- 2 pounds tomatoes, chopped
- 1 pound mussels, scrubbed
- 1 tablespoon red wine vinegar
- Kosher salt and pepper
- 2 tablespoons fresh tarragon, chopped
- calories 335
- caloriesfromfat 20 %
- protein 40 g
- carbohydrate 20 g
- sugars 6 g
- fiber 5 g
- fat 8 g
- satfat 1 g
- sodium 795 mg
- cholesterol 111 mg
How to Make It
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes.
Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes.
Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving.
Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.