Lisa Thompson
Hands-On Time
10 Mins
Total Time
20 Mins
Serves 4

How to Make It

Step 1

In a stockpot, sauté the shallot and garlic in oil for 2 minutes. Add ½ teaspoon salt and the tomato paste. Cook for 1 minute.

Step 2

Add the beer and chicken broth and bring to a boil.

Step 3

Add the tomato, fish, mussels, and shrimp and simmer, covered, until the fish is opaque throughout and the mussels have opened, 5 to 8 minutes.

Step 4

Stir in the parsley.

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