Mediterranean Fish and Mussel Stew

By The Canadian Living Test Kitchen

46 people added this to their Recipe Box

This recipe makes 6 servings

Since fish and shellfish cook so quickly, this tomato, wine and herb rague is one of the quickest stews to make. It's a good dish to make for skiers or skaters or just a hungry family who likes a savoury supper. If mussels are hard to find, use an extra 1/2 lb (250 g) of fish.

Ingredients

1/4 cup olive oil 1/4 1/4cup cupolive oil
1-1/2 cups chopped onions 1-1/2 1-1/2cups cupschopped oniononions
1 1sweet green or red peppersweet green or red peppers, cored, seeded and coarsely chopped
2 cloves garlic , minced2 2cloves garlic, minced
1/4 tsp whole fennel seeds 1/4 1/4tsp tspwhole fennel seeds
1 tsp crushed dried marjoram 1 1tsp tspcrushed dried marjoram
1 tsp crushed dried basil 1 1tsp tspcrushed dried basil
1/4 cup finely chopped fresh parsley 1/4 1/4cup cupfinely chopped fresh parsley
2 bay leaves 2 2bay leafbay leaves
1/4 tsp each of salt and pepper 1/4 1/4tsp tspeach of salt and pepper
1/4 tsp tabasco sauce 1/4 1/4tsp tsptabasco sauce
1 1can (28 oz/796 ml) can (28 oz/796 ml)plum tomatoplum tomatoes, undrained
1-1/2 cups dry white wine 1-1/2 1-1/2cups cupsdry white wine
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1 lb mussels 1 1lb lbmusselmussels
2 lb white fish fillets haddock 2 2lb lbwhite fish fillets haddock or halibut or cod fillets
1/4 lb black olives 1/4 1/4lb lbblack oliveblack olives
1 handful parsley sprigs 1 1handful handfulparsley sprigparsley sprigs

Preparation

In large heavy saucepan, heat oil and saute onions, pepper and garlic until tender, about 8 minutes. Mix in fennel, marjoram, basil, parsley, bay leaves, salt, pepper and Tabasco.

Chop tomatoes coarsely and mix into onion mixture, along with wine and tomato paste. Bring to gentle boil and adjust heat so sauce simmers, uncovered, for 20 to 25 minutes. Stir frequently.

Scrub mussels with firm brush or nylon scouring pad and cut off beards. Cut fish into 1-inch (2.5 cm) cubes. Check fish for any small bones and remove.

Bury mussels in the sauce, cover pan and cook for 5 minutes over medium heat. Stir well, add fish and spoon sauce over. Cover and cook for 15 minutes over gentle heat until fish is opaque and mussels open (discard any that remain closed).

Taste soup and add more seasoning if desired. Gently mix in olives and garnish with parsley sprigs.