Fisherman's Stew with Roasted Garlic Crostini

  • 1 garlic bulb1 teaspoon olive oil
  • 2 pounds fresh or frozen skinless cod fillets
  • 12 ounces fresh or frozen large shrimp in shells12 ounces fresh mussels in shells3 tablespoons olive oil
  • 1 tablespoon finely snipped fresh parsley5 cloves garlic, minced1 tablespoon no-salt-added tomato paste1 cup dry white wine2 cups chopped tomatoes
  • Tomatoes on the VineEveryday Savings: $1.99 lbLEARN MORE
  • ½ to 1 teaspoon crushed red pepper¼ teaspoon freshly ground black pepper
  • 1 cup water6 1-ounce slices whole-wheat Italian or sourdough bread
Ready In
  1. Preheat oven to 400°F. Cut off top ½ inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tsp. oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast garlic 50 to 60 minutes or until tender; cool. Meanwhile, thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse fish and shrimp; pat dry. Cut fish into 2-inch pieces. Scrub mussels under cold running water. Using your fingers, pull out beards that are visible between the shells. In a 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium. Add parsley and minced garlic; cook and stir 30 seconds. Add tomato paste; cook and stir 1 minute more. Add wine. Cook over high 5 minutes or until wine is evaporated, stirring frequently. Add tomatoes, crushed red pepper and black pepper. Cook 5 minutes or until tomatoes are softened, stirring occasionally. Stir in the water. Simmer, covered, 10 minutes. Layer fish, shrimp, and mussels on tomato mixture. Cook, covered, without stirring 5 to 7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open. Discard any mussels that do not open.
for full instructions you can go to :