Fisherman's Stew with Roasted Garlic Crostini

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Fisherman's Stew with Roasted Garlic Crostini


Ingredients:
1 garlic bulb
1 teaspoon olive oil
2 pounds fresh or frozen skinless cod fillets
12 ounces fresh or frozen large shrimp in shells
12 ounces fresh mussels in shells
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Instructions:
  1. Preheat oven to 400°F. Cut off top ½ inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tsp. oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast garlic 50 to 60 minutes or until tender; cool.
  2. Meanwhile, thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse fish and shrimp; pat dry. Cut fish into 2-inch pieces. Scrub mussels under cold running water. Using your fingers, pull out beards that are visible between the shells.
  3. In a 6-qt. Dutch oven heat 2 Tbsp. of the oil over medium. Add parsley and minced garlic; cook and stir 30 seconds. Add tomato paste; cook and stir 1 minute more. Add wine. Cook over high 5 minutes or until wine is evaporated, stirring frequently. Add tomatoes, crushed red pepper and black pepper. Cook 5 minutes or until tomatoes are softened, stirring occasionally. Stir in the water. Simmer, covered, 10 minutes.
  4. etc
  5. etc

For Full Instruction: eatingwell.com

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