RCI-SF.005.0001.001
Adriatic Fish Stew over Angel Hair Pasta
Adriatic Fish Stew over Angel Hair Pasta This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe
Prep25 min
Cook8 min
Total33 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- onion1 small4 ounces,chopped
- garlic2 clovesminced
- sea bass or red snapper1 lbcut into 2 inch pieces (firm fleshed fish)
- (14½ ounce) can no-salt-added diced tomatoes1 unit
- ½ cup
- low sodium vegetable broth¼ cup
- fresh mussel¾ lbin the shell well scrubbed and debearded
- medium shrimp¼ lbpeeled and deveined
- 1 tablespoon
- angel hair pasta8 ouncescooked al dente according to package directions and drained (dried or fresh)
- 1 unit
Method
1
Heat olive oil in a large pot or deep skillet over medium-high heat. Add chopped onion and sauté until softened, about 3-4 minutes.
2
Stir in minced garlic and cook for 30 seconds until fragrant.
3
Add the sea bass or red snapper pieces and cook for 2-3 minutes, stirring gently to begin cooking the fish on all sides.
4
Pour in the dry white wine and scrape the bottom of the pot to release any browned bits. Let simmer for 1-2 minutes.
5
Add the diced tomatoes with their liquid and the vegetable broth. Bring to a simmer.
3 minutes
6
Add the scrubbed and debearded mussels to the pot, cover partially, and cook for 3-4 minutes until they begin to open.
7
Add the peeled and deveined shrimp to the pot and continue cooking for 2-3 minutes until the shrimp are pink and cooked through.
8
Stir in the red wine vinegar and discard any mussels that have not opened. Season to taste with fresh ground pepper.
9
Divide the cooked al dente angel hair pasta among four bowls and ladle the seafood stew evenly over each portion. Serve immediately.