Fisherman'S Stew

• 1 tablespoon olive oil
• 1 medium red pepper, finely chopped
• 1 medium red onion, cut in half and thinly sliced
• 2 garlic cloves, crushed with garlic press
• 1/8 teaspoon crushed red pepper flakes
• 1/2 cup dry white wine
• 2 (14 1/2 ounce) cans diced tomatoes
• 1/2 teaspoon salt
• 1 lb cod fish fillet, cut into 2-inch pieces
• 1 lb large mussels, scrubbed and beards removed
• 1/2 lb shelled and deveined large shrimp, with tail part of shell left on if you like
• 1/4 cup loosely packed fresh basil or 1/4 cup fresh parsley leaves, chopped

1. In nonstick 5- to 6-quart Dutch oven, heat oil over medium-high heat until hot. Add chopped pepper and onion, and cook 6 to 8 minutes or until tender, stirring occasionally. Add garlic and crushed red pepper, and cook 1 minute, stirring. Add wine and heat to boiling; boil 2 minutes.
2. Stir in tomatoes, salt, and 1/2 cup water; heat to boiling over medium-high heat. Add cod, mussels, and shrimp; heat to boiling. Reduce heat to medium-low and simmer, covered, 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open. Remove Dutch oven from heat; sprinkle with basil.

olive oil, red pepper, red onion, garlic, red pepper, white wine, tomatoes, salt, fillet, mussels, shrimp, fresh basil

Taken from www.food.com/recipe/fishermans-stew-182070 (may not work)