Cape Ann Seafood Stew

  • Active Time 15m
  • Total Time 8h 15m

Serves 4

This stew was inspired by some wonderful seafood soups and stews I've eaten in the Cape Ann region of Massachusetts, where Gloucester - the oldest fishing port in the country - is located. If there's time, bring fish and mussels to room temperature before adding to avoid bringing down the temperature of the stew and prolonging the cooking.

ingredients

  • 1 small bunch fresh kale (4 cups chopped and tightly packed)
  • 2 tablespoons olive oil
  • 1 onion, halved, thinly sliced
  • 1 green bell pepper, seeded, thinly sliced
  • 8 ounces mushrooms, sliced
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 1 28-ounce can whole tomatoes
  • 1 teaspoon salt
  • 1 1/2 teaspoons dried basil
  • 3/4 cup dry white wine
  • 1 8-ounce bottle clam juice
  • 1/2 cup water

  • 2 tablespoons tomato paste
  • 3 tablespoons chopped fresh Italian parsley
  • 1/2 pound mussels, scrubbed, debearded
  • 1 1/4 pounds haddock or cod fillets, cut into 2-inch chunks

directions

Strip kale leaves from stems; discard stems. Place leaves in pot of water

and agitate well to remove grit. Chop well; set aside.

Pour oil into 4 1/2 to 6-quart slow cooker. In the following order, layer

onion, kale, pepper, mushrooms, garlic and bay leaves in cooker. Working over slow cooker, break tomatoes up with your hands and add them to the slow cooker. Add tomato juice from can, salt, basil, wine and clam

juice. Cover and cook on low setting for about 8 to 9 hours

or high setting for about 5 hours.

Spoon a little of the broth into a small bowl. Stir in tomato paste then

stir back into stew. Season to taste with salt and pepper. Add parsley

and mussels, pushing mussels down toward the bottom

with a wooden spoon. Add haddock and bury slightly in broth. Turn to high

setting and cook about 1 hour longer, gently stirring fish about

midway. Discard any unopened mussels when serving.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4263

nutrition information per serving

405 calories; 10g total fat; 97mg cholesterol; 1555mg sodium; 32g carbohydrates; 6g fiber; 43g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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