Ingredients:
2 tablespoons olive oil
1/2 cup minced fresh onion or shallots
1/2 cup finely chopped red bell pepper
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1 pound grouper or other firm white fish fillets, cut into pieces
1 1/2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes.
Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift lid). Discard bay leaf and any unopened shells. Sprinkle with parsley.
2 tablespoons olive oil
1/2 cup minced fresh onion or shallots
1/2 cup finely chopped red bell pepper
3/4 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 garlic cloves, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 bay leaf
1 pound grouper or other firm white fish fillets, cut into pieces
1 1/2 pounds small mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Heat oil in a large Dutch oven over medium heat. Add onion and bell pepper; cook 5 minutes.
Add wine and next 6 ingredients; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Nestle fish into tomato mixture; top with mussels. Cover and cook 8 minutes; gently shake pan twice to stir mussels (do not lift lid). Discard bay leaf and any unopened shells. Sprinkle with parsley.