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San Francisco Seafood Stew

Ingredients

• 8 ounces fresh or frozen cod or other white fish (if frozen, thaw first)
• 8 ounces fresh or frozen shrimp, peeled and deveined (if frozen, thaw first)
• 1 cup finely chopped leek (3 medium)
• 1 medium fennel bulb, trimmed, cored, and chopped (1 cup)
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 12 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 2 teaspoons dried Italian seasoning, crushed
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 1 28-ounce can no-salt-added diced tomatoes, undrained
• 1 14-ounce can reduced-sodium chicken broth
• 1 1/2 cups water
• 1/2 cup clam juice
• 1 pound mussels, soaked, scrubbed, and beards removed
• 1/2 cup snipped parsley

Directions

1. Cut fish into 1-inch pieces.
2. Halve shrimp lengthwise.
3. In an 8-quart Dutch oven cook leek, fennel, celery, carrot, and garlic in hot oil 5 minutes.
4. Stir in tomato paste and Italian seasoning.
5. Cook for 1 minute.
6. Add wine.
7. Cook and stir until wine is nearly evaporated.
8. Stir in undrained tomatoes, broth, the water, and clam juice.
9. Bring to boiling.
10. Reduce heat to medium-low.
11. Simmer, uncovered, for 10 minutes.
12. Add mussels and fish and cook, covered, 5 minutes.
13. Discard any unopened mussels.
14. Add shrimp and cook for 1 to 2 minutes.
15. Stir in half of the parsley.
16. Sprinkle each serving with the remaining parsley.

Attribution