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