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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve a seafood stew loaded with shrimp, mussels, and fish. Pair with a bright lemon-dressed salad to accent the fresh flavor of the seafood. Ingredients:
1 tablespoon olive oil |
1 1/2 cups (1-inch) cubed red potatoes (about 8 ounces) |
1 cup prechopped onion |
1/2 cup finely chopped fennel bulb |
1 tablespoon bottled minced garlic |
1/2 teaspoon dried oregano |
1/8 teaspoon saffron threads, crushed |
1 cup dry white wine |
1 (14.5-ounce) can petite-cut diced tomatoes, undrained |
1 (8-ounce) bottle clam juice |
1 1/2 pounds mussels (about 40), scrubbed and debearded |
1/2 pound peeled and deveined large shrimp |
1 (8-ounce) cod fillet |
2 tablespoons chopped fresh basil |
Directions:
1. Heat oil in a Dutch oven over medium-high heat. Add potatoes and next 5 ingredients (through saffron); sauté 5 minutes or until vegetables start to soften. Stir in wine, tomatoes, and clam juice; bring to a boil. Cover and cook 15 minutes.
2. Add mussels, shrimp, and cod to pan; cover and cook 6 minutes or until cod is done and mussel shells open. Discard any unopened shells. Stir gently to break cod into chunks. Sprinkle with basil.
3. Lemon-dressed salad: Combine 1 1/2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon Dijon mustard, 1/2 teaspoon sugar, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 minced garlic clove, stirring with a whisk. Combine 6 cups gourmet salad greens, 1 cup halved cherry tomatoes, and 1/2 cup slivered red onion. Drizzle dressing over salad; toss gently to coat.
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