Oven-Baked Seafood Risotto

• 1/2 cup dry white wine
• 2 tbsp tomato paste
• 2 None bay leaves
• 1 lb large shrimp, peeled, deveined and coarsely chopped
• 2 tbsp coarsely chopped fresh flat-leaf parsley
• 4 None white fish fillets (4 oz each), skin on, halved
• 2 lbs mussels, scrubbed, beards removed
• 1 1/2 cups fish stock
• 2 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 1/2 cups arborio rice

1. Preheat the oven to 400u0b0F. Bring 2 1/2 cups water and stock to a boil in a Dutch oven. Add mussels; simmer, covered, for 3 mins or until mussels open (discard any that do not). Remove mussels from liquid; reserve liquid. Remove the flesh from shells; discard shells.
2. Heat half the oil in same pan on medium heat. Cook onion and garlic, stirring, until onion is softened. Stir in rice then wine and tomato paste; cook for 1 min. Add reserved stock mixture and bay leaves; bring to a boil. Cover dish tightly with lid or foil.
3. Place dish in oven and bake for 20 mins. Remove from oven. Stir in shrimp, mussels and half the parsley. Cover; let stand for 10 mins.
4. Heat remaining oil in large skillet on medium heat. Cook fish until cooked through. Serve risotto topped with fish and remaining parsley.

white wine, tomato, bay leaves, shrimp, parsley, white fish, mussels, fish stock, olive oil, onion, garlic, arborio rice

Taken from recipes-plus.com/api/v2.0/recipes/34024 (may not work)