Cut fish into 1-to-1-1/2-inch pieces. Discard any mussels that do not close. Cover and refrigerate fish, mussels, and shrimp until needed.
We love this mildly flavored Italian tomato and fish stew. Although we recommend mussels, you can substitute 6-oz. sea scallops or 6-oz. skinless fish or raw shrimp for the mussels.
Servings and Ingredients
|6 oz. fresh skinless cod, halibut, or sea bass, cut 1/2-to-3/4-inch-thick|
|6 oz. fresh mussels, cleaned|
|6 oz. raw peeled and deveined shrimp|
|1 tbsp. Gustare Vita extra virgin olive oil|
|3 stalk(s) celery, sliced|
|¾ c. Hy-Vee Short Cuts chopped white onions|
|2 clove(s) garlic, minced|
|2 c. Hy-Vee 33%-reduced-sodium chicken broth|
|1 ½ c. Yukon gold potatoes, chopped|
|2 (14.5-oz.) cans Hy-Vee no-salt-added diced tomatoes, undrained|
|1 (8-oz.) can Hy-Vee no-salt-added tomato sauce|
|1 ½ tsp. Hy-Vee dried Italian seasoning|
|¼ tsp. Hy-Vee salt|
|⅛ tsp. Hy-Vee ground black pepper|
|Fresh parsley sprigs, for garnish|
Things To Grab
- 4-quart saucepan or stockpot
Heat oil over medium heat in a 4-quart saucepan or stockpot. Add celery and onions. Cook 5 to 7 minutes or until tender, stirring occasionally. Add garlic; cook and stir 30 seconds. Slowly add broth. Bring to boiling; reduce heat. Simmer, covered, 5 minutes.
Stir in potatoes, undrained tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Return to boil; reduce heat. Simmer, covered, 5 minutes.
Gently stir in fish, mussels, and shrimp. Return to boiling; reduce heat to low. Cover and gently simmer 3 to 5 minutes or until fish easily flakes with a fork (145 degrees), mussels open, and shrimp are opaque. Discard any unopened mussels.
Ladle stew into bowls. Garnish with parsley, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 55mg
- Sodium: 670mg
- Total Carbohydrates: 25g
- Protein: 16g