Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

This fast-cooking tomato-flecked stew is brimming with fish and mussels.

Recipe by Cooking Light January 2002

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Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
5 servings (serving size: about 2 ounces fish, 2/3 cup broth mixture, and about 8 mussels)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

284 calories; calories from fat 30%; fat 9.6g; saturated fat 1.6g; mono fat 4.9g; poly fat 1.6g; protein 35.3g; carbohydrates 13.4g; fiber 1.4g; cholesterol 72mg; iron 7.3mg; sodium 799mg; calcium 102mg.
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