Rating: 3.5 stars
47 Ratings
  • 1 star values: 6
  • 2 star values: 11
  • 3 star values: 5
  • 4 star values: 12
  • 5 star values: 13
Kate Merker

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large saucepan or Dutch oven over medium-high heat.

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  • Add the fennel, celery, and garlic. Cook, stirring occasionally, until slightly tender, 3 to 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 to 5 minutes.

  • Stir in the vinegar and ½ teaspoon each salt and pepper. Sprinkle with the tarragon before serving.

Nutrition Facts

335 calories; calories from fat 20%; protein 40g; carbohydrates 20g; sugars 6g; fiber 5g; fat 8g; saturated fat 1g; sodium 795mg; cholesterol 111mg.
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