One pot and 25 minutes are all you need to serve this crowd-pleasing stew. Don't forget to serve crusty bread on the side!
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- Yields:
- 4 serving(s)
- Total Time:
- 25 mins
Ingredients
- 2 tbsp.
olive oil
- 1
bulb fennel, quartered, cored,
and thinly sliced
- 1/4 tsp.
red pepper flakes
Kosher salt and pepper
- 4
cloves garlic, grated
- 1 c.
dry white wine
- 1
14-oz can crushed tomatoes
- 2 c.
low-sodium seafood or chicken broth
- 1/2 lb.
mussels, rinsed
- 1/2 lb.
peeled and deveined medium shrimp
- 8 oz.
cod, cut into 2-in. pieces
- 1/4 c.
fresh flat-leaf parsley, chopped
Crusty bread, for serving
Directions
- Step 1Heat oil in a large pot on medium. Add fennel, red pepper flakes, and 1/2 tsp each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in garlic and cook 1 minute.
- Step 2Add wine and simmer until reduced by half, 5 to 6 minutes. Stir in tomatoes and broth and return to a simmer.
- Step 3Add mussels, shrimp, and cod and simmer until fish and shrimp are opaque throughout and mussels have opened, 3 to 4 minutes. Sprinkle with parsley and serve with crusty bread.
PER SERVING: 265 calories, 10 g fat (1.5 g saturated), 28 g protein, 965 mg sodium, 18 g carbohydrates, 4 g fiber
COST PER SERVING: $3.75
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