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Seafood Lovers’ Stew | Clean Eating

  1. In a large Dutch oven on medium, heat oil. Add onion, fennel and celery and cook, stirring often, until vegetables are softened, about 8 minutes. Stir in bell pepper, potatoes, garlic, salt, oregano, pepper flakes and black pepper and cook for 2 to 3 minutes. Stir in tomatoes and bring to a gentle boil.
  2. Add wine and cook, stirring, for 5 minutes. Add water and clam juice, cover and cook for 3 minutes. Add cod and cook, covered, for 6 minutes. Nestle in mussels and clams, gently stirring. Cook until mussels open, about 5 minutes; discard any that remain closed. Serve with chopped cilantro and fennel fronds if desired.

Chef’s Tip: To clean mussels, simply place them in a colander and rinse under cold water, as the majority of mussels are farmed and don’t require soaking. All shells should be intact and tightly closed. Discard any mussels with cracks or open shells that do not close when tapped. To debeard them, pull the thread tag with your fingers. Scrub shells with a small brush to remove sand.

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