Fisherman's Seafood Stew

Fisherman's Seafood Stew
Photo by Becky Luigart-Stayner

Ingredients

  • 2 tablespoons chopped fresh flat-leaf parsley
  • ¾ cup dry white wine
  • ½ cup minced shallots or onion
  • ½ teaspoon dried basil
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 bay leaf
  • + 19 more ingredients
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon salt
    • 1 pound grouper or other firm whitefish fillets, cut into 5 pieces
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 pound grouper or other firm whitefish fillets, cut into 5 pieces
    • 2 tablespoons olive oil
    • 1 (14.5-ounce) can diced tomatoes, undrained
    • 1 ½ pounds small mussels, scrubbed and debearded
    • ½ cup finely chopped red bell pepper
    • ½ teaspoon dried basil
    • ½ cup minced shallots or onion
    • 1 ½ pounds small mussels, scrubbed and debearded
    • 2 garlic cloves, minced
    • ½ cup finely chopped red bell pepper
    • ¼ teaspoon black pepper
    • 1 bay leaf
    • 2 garlic cloves, minced
    • ¾ cup dry white wine

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. Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minute...

View full recipe at My Recipes

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