Fisherman'S Stew - cooking recipe

Ingredients
    1 tablespoon 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
    1/8 teaspoon crushed red pepper flakes
    1/2 cup dry white wine
    2 (14 1/2 ounce) cans diced tomatoes
    1/2 teaspoon salt
    1 lb cod fish fillet, cut into 2-inch pieces
    1 lb large mussels, scrubbed and beards removed
    1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
    1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped
Preparation
    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.
    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.

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