Photo: Marcus Nilsson
Yield: Makes 4 servings
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Amount per serving
- Calories: 335
- Calories from fat: 20%
- Protein: 40g
- Carbohydrate: 20g
- Sugars: 6g
- Fiber: 5g
- Fat: 8g
- Saturated fat: 1g
- Sodium: 795mg
- Cholesterol: 111mg
- 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
- 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.
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