Fisherman's Stew

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Our recipe is a speedy version of cioppino -- a california specialty of fish simmered in a garlicky tomato broth. We cut back on the variety of seafood usually called for, helping us shave off a considerable amount of prep time.

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Steps

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In nonstick 5- to 6-quart dutch oven , heat oil over medium-high heat until hot.

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Add chopped pepper and onion , and cook 6 to 8 minutes or until tender , stirring occasionally.

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Add garlic and crushed red pepper , and cook 1 minute , stirring.

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Add wine and heat to boiling.

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Boil 2 minutes.

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Stir in tomatoes , salt , and 1 / 2 cup water.

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Heat to boiling over medium-high heat.

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Add cod , mussels , and shrimp.

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Heat to boiling.

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Reduce heat to medium-low and simmer , covered , 8 to 9 minutes or until cod and shrimp turn opaque throughout and mussel shells open.

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Remove dutch oven from heat.

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Sprinkle with basil.

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Ingredients

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olive oil, red pepper, red onion, garlic cloves, crushed red pepper flakes, dry white wine, diced tomatoes, salt, cod fish fillet, mussels, large shrimp, fresh basil