Shrimp, mussels, and cod are
quickly cooked in chunky tomatoes that come with olive oil,
garlic, and spices. Bread and salad will round out the menu.
- 1 1/4 pounds
all-purpose potatoes (about 4 medium-size), peeled
and cut into 1/2-inch pieces
- One 14 1/2-ounce
can chunky tomatoes with olive oil, garlic, and
- One 13 3/4- to 14
1/2-ounce can chicken broth
- 16 cleaned large
- 16 shelled and
deveined large shrimp, with tail part of shell left
- One 12-ounce piece
cod fillet, cut into 2-inch pieces
- 1 tablespoon
|1. In 2-quart
saucepan over high heat, heat potatoes and enough water
to cover to boiling. Reduce heat to low; cover and simmer 5 to
8 minutes until potatoes are tender; drain.
2. Meanwhile, in 5-quart Dutch
oven over high heat, heat tomatoes with their liquid, chicken
broth, and wine to boiling. Add mussels; reduce heat to
medium. Cover and cook mussels 3 to 5 minutes, removing
mussels to bowl as shells open.
3. Add shrimp and cod to Dutch
oven; cover and cook 3 to 5 minutes until shrimp and cod turn
opaque throughout. Add potatoes and mussels; heat through.
Sprinkle with parsley.
Each serving: About 305
calories, 35 g protein, 28 g carbohydrate, 5 g total fat (0 g
saturated), 136 mg cholesterol, 965 mg sodium.