Seafood Stew

Servings: six

Ingredients

2 tablespoons olive oil
1 leek, chopped and rinsed
1 red bell pepper, chopped
2 cloves garlic, minced
1 cup dry white wine
1 28-ounce can diced tomatoes
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1 tablespoon fresh basil, chopped
2 bay leaves
1 lb firm white fish cut into large chunks
1 lb mussels, scrubbed and debearded
½ lb shrimp, shelled and deveined

Directions

Heat olive in a large Dutch oven over medium heat.  Add leek and bell pepper.   Sauté for 8 minutes.  Add garlic and continue to cook for 1 minute.  Add wine, tomatoes, salt, pepper, basil and bay leaves.  Bring to a soft boil, reduce heat and simmer for 10 minutes.

Add fish, mussels and shrimp to the pot.  Cover and cook for 10 minutes.  Discard any unopened shells and the bay leafs.

Serve with crusty bread.

Note

You can replace the wine with either fish stock or clam juice.  Try a touch of Old Bay seasoning for added flavor.

Don’t want to mess with the mussels?  Check your frozen seafood section for mussels on the half shell.  These will work just as well and will save some prep time.