Fisherman's Stew

Submitted by DIANE B.

"Our recipe is a speedy version of cioppino -- a California specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 12 Cups
• Serves: 6

ingredients

• 14.79 ml olive oil
• 1 medium red pepper, finely chopped
• 1 medium red onion, cut in half and thinly sliced
• 2 garlic cloves, crushed with garlic press
• 0.61 ml crushed red pepper flakes
• 118.29 ml dry white wine
• 2 (822.13 g) can diced tomatoes
• 2.46 ml salt
• 453.59 g cod fish fillet, cut into 2-inch pieces
• 453.59 g large mussels, scrubbed and beards removed
• 226.79 g shelled and deveined large shrimp, with tail part of shell left on if you like
• 59.14 ml loosely packed fresh basil or 59.14 ml fresh parsley leaves, chopped

directions

1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
2. Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

Reviews

[JMMOELLER]

This was wonderful! I used tilapia and shrimp, since that's what I had handy. I also used diced tomatoes with jalepenos as one of my cans of tomatoes. It is spicy and delicious. I will definitely make this again!