 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Ingredients:
1 tablespoon olive oil |
1 large bulb fennel, thinly sliced |
4 stalks celery, thinly sliced |
4 cloves garlic, thinly sliced |
1 cup dry white wine |
1 pound cod fillet, skin removed; cut into 2-inch pieces |
1 pound large shrimp, peeled and deveined |
2 pounds tomatoes, chopped |
1 pound mussels, scrubbed |
1 tablespoon red wine vinegar |
kosher salt and pepper |
2 tablespoons fresh tarragon, chopped |
Directions:
1. Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 4 minutes. Add the wine and bring to a boil. Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes. Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3 to 5 minutes. Stir in the vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sprinkle with the tarragon before serving. Substitution: This light French seafood stew works well with a variety of fish. Sea bass, flounder, and halibut are tasty alternatives to cod, so buy what looks best at the market.
|
|