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Ingredients
1 pound skinless, boneless monkfish fillets
1 pound sea or bay scallops
2 tablespoons olive oil
1 ½ cups finely chopped onions
1 tablespoon finely chopped garlic
½ cup finely chopped celery
½ cup finely chopped fennel
1 teaspoon saffron threads or turmeric
1 jalapeno pepper, cored, seeded and finely chopped
6 ripe plum tomatoes, cored and cut into half-inch cubes
1 cup dry white wine
6 cups water
1 bay leaf
2 sprigs fresh thyme, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 pound mussels, well scrubbed with beards removed
½ cup chopped parsley or basil
Nutritional analysis per serving (6 servings)
16 grams carbs; 58 milligrams cholesterol; 288 calories; 4 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 3 grams fiber; 1480 milligrams sodium; 31 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the monkfish into 1-inch cubes.
- Step 2
If sea scallops are used, cut them in half.
- Step 3
Heat the oil in a kettle or large saucepan. Add the onions, garlic, celery and fennel, and cook, stirring, until wilted. Add the saffron, jalapeno pepper and tomatoes. Cook, stirring, over high heat for 2 minutes.
- Step 4
Add the wine, water, bay leaf, thyme, salt and pepper. Bring to a boil and simmer for 10 minutes, stirring often.
- Step 5
Add the monkfish, scallops and mussels. Bring to a boil and simmer for 5 minutes. Check the seasonings, then stir in the parsley or basil. Serve immediately with garlic Parmesan croutons.
Private Notes
Comments
New Years Eve - made w/what I had on hand - delicious!! Changes: Seafood: 1 lb bay scallops and some shrimp ~1/2 tsp saffron 1/8 tsp crushed red pepper (for Jalapeno) 1 14 oz can diced tomatoes ~1/2 c wine ~3 cups lobster broth 1/2 tsp salt Served over basil tagliatelle, and side of sautéed spinach.