Mediterranean Seafood Stew

• 2 tbsp olive oil
• 1 None red onion, chopped
• 1 None leek, thinly sliced
• 3 cloves garlic, crushed
• 1 can (14 oz) diced tomatoes
• 1 strip (3 x 1 inch) lemon peel, white pith removed
• 1 cup fish stock
• 2 lbs firm white fish fillets, such as cod, cut into chunks
• 5 oz calamari rings, halved
• 12 medium shrimp, peeled and deveined
• 8 None mussels, scrubbed and beards removed
• 1/4 cup chopped flat-leaf parsley
• None None Crusty bread, to serve

1. Heat oil in a large, heavy-bottomed saucepan on low heat. Saute onion, leek and garlic 4-5 mins, until tender.
2. Stir in tomatoes, lemon peel and stock. Bring to a boil on high heat. Reduce heat to low and simmer, partially covered, 15 mins.
3. Add seafood. Simmer 5 mins. Discard any unopened mussels and lemon peel. Season to taste. Sprinkle with parsley and serve with crusty bread.

olive oil, red onion, garlic, tomatoes, lemon peel, fish stock, white fish, calamari rings, shrimp, mussels, flatleaf, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/28252 (may not work)