This is a simplified version of the classic and comforting Italian-American seafood stew that is often served during the holidays. The tomato base can be made ahead of time and refrigerated for up to 2 days or frozen for up to 3 months. When ready to serve, simply thaw, bring to a boil and add the seafood.
1 pound thick skinless white fish fillets, such as cod, cut into 1-inch pieces
1 (8-ounce) container lump crab meat, picked over for pieces of shell and cartilage
1 pound medium shrimp, peeled and deveined
1 pound debeareded mussels or littleneck clams, scrubbed
3 tablespoons chopped fresh basil
1/4 teaspoon fine sea salt
Heat oil in a large pot over medium heat. Add onion, fennel, garlic and chile flakes and cook, stirring occasionally, until onion is translucent, about 6 minutes. Stir in tomatoes, broth, wine, tomato paste and thyme and bring to a boil. Lower heat to medium-low, cover and simmer for 25 minutes.
Stir fish, shrimp, mussels, crabmeat and salt into the pot. Raise heat to medium-high, cover and cook until fish and shrimp are just cooked through and mussels open, 6 to 7 minutes. (Discard any unopened mussels.) Sprinkle with basil and ladle into bowls.
Per Serving:260 calories (50 from fat), 6g total fat, 1g saturated fat, 120mg cholesterol, 710mg sodium, 14g carbohydrates, (2 g dietary fiber, 5g sugar), 28g protein.
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