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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve this Italian favorite with garlic bread or grilled focaccia. Ingredients:
1 red onion, chopped |
1 fennel bulb, cored and chopped |
2 serrano chiles, seeded and chopped |
3 tablespoons olive oil |
1 orange or yellow bell pepper, chopped |
2 garlic cloves, minced |
1 (28-ounce) can crushed tomatoes |
1 bay leaf |
1/4 teaspoon dried thyme |
1/4 teaspoon dried oregano |
2 cups fish or chicken broth |
1 cup dry white wine |
2 cups zucchini, cubed (about 2 medium) |
1/2 tablespoon chopped fresh rosemary |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
12 sea scallops or 1 pound bay scallops |
12 jumbo shrimp, peeled and deveined |
12 mussels, scrubbed and debearded |
1 pound red snapper or other firm, white fish, cut into large chunks |
Directions:
1. Cook onion, fennel, and chiles in oil over medium heat in a Dutch oven until onion is tender. Add bell pepper and garlic; cook, stirring constantly, 3 minutes. Stir in tomatoes and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 45 minutes.
2. Stir in zucchini and rosemary; bring to a simmer, and simmer 10 minutes. Remove and discard bay leaf. Stir in salt and pepper.
3. Add scallops and shrimp, and cook 3 minutes. Add mussels and fish; cook 4 more minutes or until mussels open and fish flakes easily when tested with a fork.
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