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Provencal Seafood Stew

Ingredients

• 4 jumbo shrimp
• 8 ounces cod fillet (or other firm-fleshed fish), cut into 4 pieces
• 12 mussels in shells (8 ounces), cleaned
• 1/2 cup thinly sliced onion
• 1 clove garlic, minced
• 1/8 teaspoon ground allspice
• 2 teaspoons olive oil
• 1 14.5-ounce can whole peeled tomatoes in puree
• 1 8-ounce bottle clam juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon snipped thyme
• 1/2 teaspoon finely shredded orange zest
• Thyme sprigs (optional)

Directions

1. Peel and devein shrimp.
2. Rinse shrimp, cod, and mussels and pat dry.
3. In a saucepan cook onion, garlic, and allspice in hot oil over medium-high heat 5 minutes.
4. Press tomatoes and their juices through a fine-mesh sieve.
5. Discard pulp and seeds.
6. Add tomato mixture, clam juice, salt, black pepper, and red pepper flakes to the saucepan and simmer, covered, for 10 minutes.
7. Stir in snipped thyme and orange zest.
8. Add mussels, shrimp, and cod to saucepan.
9. Gently stir to combine.
10. Return to boiling, reduce heat and simmer, covered, for 3 minutes or until mussel shells open, shrimp are opaque, and fish flakes easily when tested with a fork.
11. Discard any mussels that do not open.
12. Serve in shallow bowls and garnish each serving with thyme sprigs.

Attribution