Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/4  pounds        all-purpose potatoes -- *see note
  14 1/2  ounces        canned chunky tomatoes -- Italian style
  14      ounces        chicken broth -- canned
  16      large         mussels -- cleaned
  16      large         shrimp -- peeled and deveined
                        tails left on
  12      ounces        cod fillet -- cut into 2" pieces
   1      tablespoon    chopped parsley

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.