This is such a simple stew that packs a ton of flavor and different kinds of seafood to satisfy every seafood lovers taste! Make sure to get a fresh baguette to help soak up that delicious broth.
- 2 tbsp olive oil
- 1/2 cup shallots, minced
- 1/2 red pepper, finely chopped
- 3/4 cup white wine
- 1 tsp salt
- 1 tsp dried basil
- black pepper to taste
- 2 garlic cloves, minced
- 28oz can diced tomatoes
- 1 bay leaf
- 2 cartons chicken broth
- 1 head broccoli, chopped into bite sized pieces
- 1 lb grouper, cod or other white fish, cut into bite sized chunks
- 1 lb cooked shrimp
- 1 1/2 lbs mussels, scrubbed
- 2 tbsp fresh basil, chopped
Heat oil in a large pot or dutch oven over medium heat. Add shallots and bell peppers. Saute until shallots start to become translucent, about 5 minutes. Add wine, salt, dried basil, black pepper, minced garlic, tomatoes, bay leaf and chicken broth. Bring to a boil and then reduce heat and let simmer for 5 minutes.
Add chopped broccoli, fish and shrimp. Lay mussels on top, cover and cook for 5-8 minutes or until all of the mussels have opened.
Serve immediately with a side of crusty bread and top stew with fresh basil.