1lbcod fish fillet, skin removed, cut into 2-inch pieces
1lblarge shrimp, peeled and deveined
1tablespoonred wine vinegar
2tablespoonsfresh tarragon, chopped
Serving Size: 1 (745) g
Servings Per Recipe:4
Calories from Fat 78 g18 %
Total Fat 8.7 g13 %
Saturated Fat 1.4 g6 %
Cholesterol 224 mg 74 %
Sodium 1402.9 mg 58 %
Total Carbohydrate23.9 g 7 %
Dietary Fiber 5.7 g22 %
Sugars 7.3 g29 %
Protein 53.1 g 106 %
Heat the oil in a large saucepan or Dutch oven over medium-high heat.Add the fennel, celery, and garlic.Cook, stirring occasionally, until slightly tender, 3-4 minutes.
Add the wine and bring to a boil.Add the cod, shrimp, and tomatoes and cook, covered, for 3 minutes.Add the mussels and cook, covered, until the cod and shrimp are cooked through and the mussels have opened, 3-5 minutes.
Stir in the vinegar, salt, and pepper.Sprinkle with the tarragon before serving.