Adriatic Fish Stew Over Angel Hair Pasta

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 small onion, 4 ounces,chopped
• 2 cloves garlic, minced
• 1 lb sea bass or 1 lb red snapper, cut into 2 inch pieces (firm fleshed fish)
• 1 (14 1/2 ounce) can no-salt-added diced tomatoes
• 1/2 cup dry wine
• 1/4 cup low sodium vegetable broth
• 3/4 lb fresh mussels, in the shell well scrubbed and debearded
• 1/4 lb medium shrimp, peeled and deveined
• 1 tablespoon red wine vinegar
• 8 ounces angel hair pasta, cooked al dente according to package directions and drained (dried or fresh)
• fresh ground pepper

Recipe

• 1 heat the olive oil in a nonstick stock pot over medium-low heat.
• 2 add the onion and garlic; saute for 4 minutes, until onion is limp, taking care to not let the garlic burn.
• 3 add the fish and saute for 2 minutes on each side, turning once.
• 4 transfer fish to a plate.
• 5 add the tomatoes, wine, and vegetable broth to the pot.
• 6 cook, stirring, over high heat until reduced by 1/3.
• 7 lower the heat to maintain a lively simmer.
• 8 place the mussels and shrimp on top of the tomato mixture.
• 9 cover and cook until mussels open and the shrimp are pink and cooked through.
• 10 return the fish to the stew to reheat.
• 11 divide the pasta between 4 pasta bowls.
• 12 stir the vinegar into the stew and ladle the fish stew on top of the pasta.
• 13 serve at once, passing the pepper grinder for each person to add according to taste.