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| Mediterranean Seafood Stew 2 lg. leeks, white and pale green parts only 1 ½ lbs. fennel (2 lg.), trimmed and finely chopped 2 ¼ lbs. tomatoes, chopped 2 loves garlic, chopped Salt and pepper 4 sprigs fresh thyme 8 sprigs fresh flat-leaf parsley, stems and leaves, separated 1 lb. mussels, beards removed, scrubbed. 1 lb. shrimp (16 to 20 count.) shelled and deveined 12 oz. skinless cod fillet, cut into 4 inch pieces 2 tsp. extra virgin olive oil 4 crusty dinner folls 1. Cut root ends from leeks. Cut each leek lengthwise in half, then into 1/4 inch thick slices. Place in large bowl of cold water. With hands, swish leeks to remove grit. Repeat process, changing water several times. Drain 2. Transfer leeks to 6-qt. slow cooker bowl along with fennel, tomatoes, garlic1 teaspoon freshly ground black pepper. With kitchen twine, tie thyme and parsley stems together. Bury in vegetable mixture. 3. Cover with lid and cook o high 3 hours. Stir in mussels and shrimp and lay fish on top. Immediately cover and cook 30 to 40 minutes longer or until mussels open and shrimp 4. Divide mussels among serving dishes. Discard herb bundle. Divide remaining stew among serving dishes. Drizzle oil over stew. Chop reserved parsley leaves and sprinkle over stew. Serve with rolls Makes four main dish servings. Beautiful Souls like Frank leave lasting memories in the hearts of those he touched . |
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