Fish Stew

• 1 tbsp. olive oil
• 1 small onion
• 1 small red pepper
• 1 large clove garlic
• 1/2 tsp. fennel seeds
• .13 tsp. crushed red pepper
• 3/4 c. dry white wine
• 1 can whole tomatoes in juice
• 1 c. water
• salt
• 12 oz. cod, hake, or Alaskan pollock fillet
• 1 lb. mussels
• 8 oz. fresh or frozen (thawed), shelled and deveined medium shrimp
• 1/2 c. fresh basil leaves

1. In 5- to 6-quart Dutch oven, heat oil on medium.
2. Add onion and chopped pepper, and cook 6 to 8 minutes or until tender.
3. Add garlic, fennel seeds, and crushed red pepper, and cook 1 minute longer, stirring.
4. Add wine; heat to boiling.
5. Stir in tomatoes with their juice, water, and 1/2 teaspoon salt; heat to boiling on high.
6. Add cod, mussels, and shrimp; heat to boiling.
7. Reduce heat to low; cover.
8. Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open.
9. Discard any unopened mussels.
10. Sprinkle stew with basil to serve.

olive oil, onion, red pepper, clove garlic, fennel seeds, red pepper, white wine, tomatoes, water, salt, cod, mussels, shrimp, fresh basil

Taken from www.delish.com/recipefinder/fish-stew-recipe (may not work)