Fish Stew

Name: Fish Stew
Ingredients: 1 tbsp. olive oil; 1 small onion; 1 small red pepper; 1 large clove garlic; 1/2 tsp. fennel seeds; .13 tsp. crushed red pepper; 3/4 c. dry white wine; 1 can whole tomatoes in juice; 1 c. water; salt; 12 oz. cod, hake, or Alaskan pollock fillet; 1 lb. mussels; 8 oz. fresh or frozen (thawed), shelled and deveined medium shrimp; 1/2 c. fresh basil leaves

14 ingredients

10 steps

Ingredients

1 tbsp. olive oil
1 small onion
1 small red pepper
1 large clove garlic
1/2 tsp. fennel seeds
.13 tsp. crushed red pepper
3/4 c. dry white wine
1 can whole tomatoes in juice
1 c. water
salt
12 oz. cod, hake, or Alaskan pollock fillet
1 lb. mussels
8 oz. fresh or frozen (thawed), shelled and deveined medium shrimp
1/2 c. fresh basil leaves

Directions

1

In 5- to 6-quart Dutch oven, heat oil on medium.
2

Add onion and chopped pepper, and cook 6 to 8 minutes or until tender.
3

Add garlic, fennel seeds, and crushed red pepper, and cook 1 minute longer, stirring.
4

Add wine; heat to boiling.
5

Stir in tomatoes with their juice, water, and 1/2 teaspoon salt; heat to boiling on high.
6

Add cod, mussels, and shrimp; heat to boiling.
7

Reduce heat to low; cover.
8

Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open.
9

Discard any unopened mussels.
10

Sprinkle stew with basil to serve.