Fisherman's Stew
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This is a speedy version of Cioppino - a California specialty of fish simmered in a garlicky tomato broth. The variety of seafood usually called for has been cut back, and saves a lot of preparation time.
INGREDIENTS
1 tablespoon olive oil
1 medium red pepper, cut in half and thinly sliced
1 medium red onion, cut in half and thinly sliced
2 garlic cloves, crushed with a garlic press
1/8 teaspoon crushed red pepper
1/2 cup dry white wine
2 (14-1/2-ounces each) diced tomatoes
1/2 teaspoon salt
1 pound cod fillet, cut into 2-inch pieces
1 pound large mussels, scrubbed and beards removed
1/2 pound shelled and de-veined large shrimp, tail part of shell left on if desired
1/4 cup loosely packed fresh basil or parsley leaves, choppedIn a non-stick 5 to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
Stir in tomatoes, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. (Discard any mussels that do not open). Remove Dutch oven from heat; sprinkle with basil or parsley.
Makes 12 cups or 6 main-dish servings