Oven-Baked Seafood Stew
Ingredients
- ; each
- 2 tb Cayenne sauce
- 4 Plum tomatoes; seeded and
- Salt and black pepper to
- 1/3 c Grated Parmesan cheese
- ; fish), 6 ounces
- 1 lb Mussels; scrubbed and
- 1 sm Onion; julienned
- 4 Lingcod fillets; (or other
- 2 ts Chopped fresh marjoram
- 1/2 c Pitted; chopped kalamata
- ; olives
- 2 ts Chopped fresh thyme
- ; olives
- 1/3 c olive oil
- 1 sm Fennel bulb; julienned
- 3 Garlic chopped
- 8 Extra-large shrimp; peeled
- 1/4 c Pitted; chopped cured green
- 1 c Dry Red Wine
- ; debearded
Instructions
- Preheat oven to 350 degrees. Cover the bottom of a large casserole dish with the julienned onion and fennel root. Sprinkle with garlic, then lay fish on top of onion mixture. Lay the rest of the seafood on the bed of onions. Add olives, tomatoes, thyme, and marjoram. Drizzle with cayenne sauce, red wine, and olive oil. Season with salt and pepper. Cover and bake for 30 to 45 minutes, or until the mussels open and the shrimp are pink. Top with Parmesan cheese and serve hot with grilled French bread. Serves 4 Per serving: 1500 Calories (kcal); 91g Total Fat; (60% calories from fat); 72g Protein; 63g Carbohydrate; 148mg Cholesterol; 2095mg Sodium Food Exchanges: 1 Grain(Starch); 9 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 15 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
