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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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This fast-cooking stew is brimming with fish and mussels. Serve with a gluten-free French bread baguette to soak up the broth. Ingredients:
2 tablespoons olive oil |
1/2 cup minced fresh onion or shallots |
1/2 cup finely chopped red bell pepper |
3/4 cup dry white wine |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/4 teaspoon black pepper |
2 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, undrained |
1 bay leaf |
1 pound grouper or other firm white fish fillets, cut into pieces |
1 1/2 pounds small mussels, scrubbed and debearded |
2 tablespoons chopped fresh flat-leaf parsley |
Directions:
1. Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes. Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
2. Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift lid). Discard bay leaf and any unopened shells. Sprinkle with parsley.
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