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Easy Fish Stew With Scallops, Shrimpand Mussels Recipe

by CookEatShare Cookbook

Ingredients

4 teaspoon extra virgin olive oil 2 minced onions 2 cloves chopped garlic 1/2 teaspoon fennel seeds (or possibly 1/4 c. minced fennel leaves) 1/4 teaspoon warm pepper flakes 2 cans tomatoes, minced, undrained 1/2 c. white wine

2 lbs. fresh or possibly thawed frzn fish fillets (sole, halibut or possibly cod) 1 pound mussels (in shells) 1/4 pound scallops 1/4 pound shelled fresh or possibly cooked med. shrimp 1/2 c. minced parsley Salt and pepper to taste

Directions

1. In large nonstick saucepan or possibly Dutch oven, heat oil over medium heat. Cook onion and garlic, stirring, about 5 min or possibly till onion has softened. Add in celery, fennel seeds or possibly leaves, hot pepper flakes, tomatoes, and wine.Bring to boil, reduce heat to medium, simmer 5 min. Add in fish and mussels, simmer covered, 3 min. Stir in scallops and shrimp, simmer covered 3 min or possibly till mussels open and fish is opaque. Throw away any unopened mussels.
2. Stir in parsley; season with salt and pepper. Most fish will break into pcs as you stir in the salt and pepper. If not, cut into pcs before serving.

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