Seafood Stew
Instructions:
- A sumptuous mix of mussels, shrimp, and cod
- 11â„4 pounds all-purpose potatoes, peeled and cut into 1â„2-inch pieces
- 1 can (141â„2 ounces) chunky tomatoes with olive oil, garlic, and spices
- 1 can (141â„2 ounces) chicken broth
- 16 large mussels, scrubbed and debearded
- 16 large shrimp, shelled and deveined, with tail part of shell left on
- 1 piece cod fillet (12 ounces), cut into 2-inch pieces
- 1 tablespoon chopped fresh parsley
- In 2-quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 5 to 8 minutes, until potatoes are tender. Drain.
- Meanwhile, in 5-quart Dutch oven, heat tomatoes with their liquid, chicken broth, and wine to boiling over high heat. Add mussels; reduce heat to medium. Cover and cook mussels 3 to 5 minutes, transferring mussels to bowl as shells open (see Tip).
- Add shrimp and cod to Dutch oven; cover and cook 3 to 5 minutes, until shrimp and cod turn opaque throughout.Add potatoes and mussels; heat through. Sprinkle with chopped parsley.
- P R E P 10 minutes
- C O O K 20 minutes
- MA K E S 4 main-dish servings