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Fish Stew

  • 4servings
  • 35minutes
  • 265calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, D, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) olive oil

  2. 1 small onion , finely chopped

  3. 1 small red pepper , chopped

  4. 1 large clove garlic , crushed with press

  5. 1/2 teaspoon(s) fennel seeds

  6. 1/8 teaspoon(s) crushed red pepper

  7. 3/4 cup(s) dry white wine

  8. 1 can(s) (28-ounce) whole tomatoes in juice , coarsely chopped

  9. 1 cup(s) water

  10. Salt

  11. 12 ounce(s) cod, hake, or Alaskan pollock fillet , cut into 2-inch pieces

  12. 1 pound(s) mussels , scrubbed and beards removed

  13. 8 ounce(s) fresh or frozen (thawed), shelled and deveined medium shrimp

  14. 1/2 cup(s) (loosely packed) fresh basil leaves , sliced

Instructions Jump to Ingredients ↑

  1. In 5- to 6-quart Dutch oven, heat oil on medium. Add onion and chopped pepper, and cook 6 to 8 minutes or until tender. Add garlic, fennel seeds, and crushed red pepper, and cook 1 minute longer, stirring. Add wine; heat to boiling.

  2. Stir in tomatoes with their juice, water, and 1/2 teaspoon salt; heat to boiling on high. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to low; cover. Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open. Discard any unopened mussels. Sprinkle stew with basil to serve.

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