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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Seafood and Vegetable Stew Recipe

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This recipe for Seafood and Vegetable Stew is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 - 2 pounds potatoes; peeled and cut into 1 inch pieces
1 - 2 carrots; cut into 1 inch pieces
1 - 2 celery stalks; cut into 1 inch pieces
1 - 2 tomatoes; cut into 1 inch pieces
1 can (14 1/2 oz.) chunky tomatoes
3 cloves garlic; minced
2 Tbsp. olive oil
1/2 Tbsp. salt
1/2 tsp. pepper
1 can (42 oz.) vegetable or seafood broth
1/2 c. dry white wine
16 large mussels; out of shells
16 large shrimp; shelled and deveined
1 piece cod fillet (12 oz.); cut into 2 inch pieces
2 Tbsp. chopped fresh parsley leaves
Directions:
Directions:
In a 2 qt. saucepan boil potatoes 4 to 5 minutes, just before they become tender, and drain. In a large skillet heat olive oil and saute garlic then add tomatoes, carrots, celery, broth, wine, salt and pepper, bringing to a boil for 3 to 5 minutes. Add Shrimp, cod, mussels, and potatoes to skillet with vegetables; cover bringing to a boil for 3 to 5 minutes, until shrimp and cod turn opaque. Sprinkle with parsley. Makes 6 main-dish servings.
Personal Notes:
Personal Notes:
Great on a cool evening!

 

 

 

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