1. Cut tomatoes in half, squeeze out the seeds. 2. Chop coarsely. 3. If you can stand it, remove skin too, but I have no patience for that. 4. Trim the root end of each fennel bulb and remove stalks. 5. Cut the bulbs in half lengthwise and then cut each half lengthwise into 4 wedges; set aside. 6. In large saucepan/pot over medium-low heat warm the olive oil. 7. Add garlic and saute until it just begins to change color, 1-2 minutes. 8. Add tomatoes, fennel and bay leaves and cook uncovered for 10 minutes. 9. Stir in lemon juice, wine, water, salt and red pepper. 10. Cover partially and cook till fennel is almost tender, about 20 minutes. 11. Discard any mussles that do not close to the touch. 12. Add fish cover, and barely simmer on low for 10 min. 13. Add mussles and shrimp and continue to barely simmer for 45 min or until all mussles are open and shrimp is pink. 14. Discard and mussles that did not open. 15. Taste, adjust seasoning. 16. Preheat oven to 350 Brush each bread slice w/ olive oil, arrange on baking sheet oiled side up, warm in oven a few minutes. 17. To serve, place 1 bread slice in a soup bowl (4 inch) and ladle the stew over the bread. 18. Garnish w/ parsley Serve right away. ---------------------------------------------------------------------------
Nutrition
Ingredients
