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Much like a traditional French bouillabaisse, this light and tasty seafood stew features a delicate fennel flavor and tender pieces of fresh seafood.
- Prep Time:
- 20 mins
- Cook Time:
- 15 mins
- Total Time:
- 35 mins
- 1 tbsp. olive oil
- 1 small onion
- 1 small red pepper
- 1 large clove garlic
- 1/2 tsp. fennel seeds
- tsp. crushed red pepper
- 3/4 c. dry white wine
- 1 can whole tomatoes in juice
- 1 c. water
- 12 oz. cod, hake, or Alaskan pollock fillet
- 1 lb. mussels
- 8 oz. fresh or frozen (thawed), shelled and deveined medium shrimp
- 1/2 c. fresh basil leaves
- Step 1In 5- to 6-quart Dutch oven, heat oil on medium. Add onion and chopped pepper, and cook 6 to 8 minutes or until tender. Add garlic, fennel seeds, and crushed red pepper, and cook 1 minute longer, stirring. Add wine; heat to boiling.
- Step 2Stir in tomatoes with their juice, water, and 1/2 teaspoon salt; heat to boiling on high. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to low; cover. Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open. Discard any unopened mussels. Sprinkle stew with basil to serve.
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