No votes yet
12 Servings

2 cups white onion, chopped

½ cup green bell pepper, chopped

6 cloves garlic, minced

½ cup olive oil

1 (35-ounce) can Italian plum tomatoes with basil

1 (6-ounce) can tomato paste

2 cups dry red wine

1 lemon, thinly sliced

1 cup parsley, chopped

1 tablespoon fresh basil, chopped

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon freshly ground pepper

2 pounds boneless cod, haddock, or similar fish, cut in 2” slices

2 pounds shrimp, shelled and deveined

16 small clams, scrubbed

28 mussels, scrubbed and beards removed

  1. Combine the onion, green pepper, and garlic with olive oil in a large pot. Cook over low heat for 10 minutes, stirring occasionally.
  2. Add tomatoes, tomato paste, red wine, lemon, ½ cup of parsley, basil, oregano, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 20 minutes.
  3. Add the fish and shrimp, then simmer covered for 20 minutes.
  4. Add the clams and mussels to the pot, cover, and simmer 10 more minutes until the clams and mussels open.
  5. Discard any unopened clams or mussels. Garnish with chopped parsley and lemon slices.

Recipe and photo courtesy of High Liner Foods by arrangement with the National Fisheries Institute.


Calories: 280
Total Fat: 12g
Saturated Fat: 2g
Sodium: 950mg
Carbohydrate: 12g
Fiber: 3g
Total Sugars: 5g (Added Sugar: 0g)
Protein: 32g

Yield: 12 Servings

Review this Recipe