Description
Ingredients
- ¼ cups Olive Oil
- 1 Large Onion, Medium Dice
- ¾ teaspoons Fennel Seeds
- 1 teaspoon Dry Oregano
- ½ teaspoons Red Pepper Flakes (or To Taste)
- 1 Bay Leaf
- four cloves Garlic, Diced
- 1 Tablespoon Fresh Thyme Leaves
- 1 Tablespoon Tomato Paste
- 2 cups Chicken Broth
- 1 can (28 Oz. Size) Whole Plum Tomatoes, Pureed
- 24 oz, fluid Clam Juice
- 1-½ cup White Wine (such As Pinot Grigio Or A Dry Chardonnay)
- Salt (non-obligatory) And Fresh Cracked Pepper
- 1 bag (approximately 2 1/2 Lb. Size) Costco Seafood Medley
- 1 pound Boneless, Skinless Cod Fillets, Cut Into 2-inch Cubes
- ½ cups Chopped Italian Parsley, For Garnish
- Olive Oil To Drizzle Before Serving (optionally available)
Preparation
Heat a large Dutch oven to medium high. When warm, add olive oil, onion and dry seasonings. Cook just until onion is tender and you may smell the aroma of the blended ingredients.
Add garlic, fresh thyme, tomato paste, broth, pureed complete tomatoes, clam juice, and white wine. Stir well, carry to a boil, then lessen warmth and simmer, exposed, for approximately half-hour.
Taste the broth and upload salt, if wanted, and a few clean cracked black pepper to taste.
Take the bag of seafood medley (defrosted) and separate cooked mussels from the opposite uncooked seafood. (Discard any unopened mussels.) Gently drop within the uncooked seafood, making sure to cover the whole lot inside the broth. Bring back to a simmer and prepare dinner for about 10 mins or until raw seafood is cooked thru.
Gently stir in the mussels in order no longer to break up the chunks of cooked fish for the duration of the stew. Cook just until mussels are heated through, about 5 minutes.
Pour into soup plates and serve, garnished with masses of chopped Italian parsley and a drizzle of first rate olive oil.
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