Preparation:
*Potatoes: about 4 medium, peeled, cut into 1/2" pieces. Italian style Chunky tomatoes are seasoned with olive oil, garlic, and spices.
1. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until potatoes are tender; drain.
2. Meanwhile, in 5-quart Dutch oven over high heat, heat tomatoes with their liquid, chicken broth, and wine to boiling. Add mussels; reduce heat to medium. Cover and cook mussels 3 to 5 minutes, removing mussels to bowl as shells open.
3. Add shrimp and cod to Dutch oven; cover and cook 3 to 5 minutes until shrimp and cod turn opaque throughout. Add potatoes and mussels; heat through. Sprinkle with parsley.
Notes: Shrimp, mussels, and cod are quickly cooked in chunky tomatoes that come with olive oil, garlic, and spices. Bread and salad will round out the menu. Canned sizes are approximate. |
