Page 46 - One-Dish Meals

Seafood Stew

A sumptuous mix of mussels, shrimp, and cod (see photo on page 15).

P R E P 10 minutes C O O K 20 minutes M A K E S 4 main-dish servings
1
1 ⁄4 pounds all-purpose potatoes, 16 large shrimp, shelled and
1
peeled and cut into ⁄2-inch pieces deveined, with tail part of shell
1
1 can (14 ⁄2 ounces) chunky tomatoes left on (page 13)
with olive oil, garlic, and spices 1 piece cod fillet (12 ounces), cut
1
1 can (14 ⁄2 ounces) chicken broth into 2-inch pieces
1 tablespoon chopped fresh parsley
16 large mussels, scrubbed and
debearded (page 13)

1. 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.
2. 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).

3. 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.
E A C H S E R V I N G About 223 calories | 8 g protein | 39 g carbohydrate |
5g total fat (0 g saturated) | 0 mg cholesterol | 790 mg sodium.

G H Te s t K i t c h e n Ti p
Discard any mussels that have not opened after cooking.

46 Soups & Stews