Seafood with Zesty Tomatoes and Wine

You would never guess that the base for this authentictasting fish stew is marinara sauce from a jar.

1 tablespoon olive oil

1 small onion, chopped

2 large garlic cloves, crushed with garlic press

1⁄4 teaspoon crushed red pepper

1 jar (14 to 16 ounces) marinara sauce

3⁄4 cup dry white wine

3⁄4 pound monkfish, dark membrane removed, cut into 2-inch pieces

2 pounds medium mussels, scrubbed and debearded

1⁄2 pound large shrimp, shelled and deveined

1 tablespoon chopped fresh parsley leaves

• In 5-quart Dutch oven, heat oil over medium heat. Add onion; cover and cook, stirring occasionally, until golden brown and tender, about 5 minutes. Add garlic and crushed red pepper and cook, uncovered, 30 seconds. Stir in marinara sauce and wine; cook 3 minutes longer.
• Increase heat to medium-high. Stir in monkfish; cover and cook 2 minutes. Stir in mussels; cover and cook 2 minutes. Stir in shrimp; cover and cook until mussels open and fish and shrimp turn opaque, about 2 minutes. Discard any mussels that have not opened.
• To serve, sprinkle with parsley.

Makes 4 maindish servings.

Prep: 20 minutes

Cook: 15 minutes