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Prep Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:45 minsTotal Time:1 hr 15 minsServings:6Yield:6 servings
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr 15 mins
Total Time:
1 hr 15 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1garlic bulb1teaspoonolive oil2poundsfresh or frozen skinless cod fillets12ouncesfresh or frozen large shrimp in shells12ouncesfresh mussels in shells3tablespoonsolive oil1tablespoonfinely snipped fresh parsley5clovesgarlic, minced1tablespoonno-salt-added tomato paste1cupdry white wine2cupschopped tomatoes1/2 to 1 teaspoon crushed red pepper¼teaspoonfreshly ground black pepper1cupwater6 1-ounce slices whole-wheat Italian or sourdough bread
Cook Mode(Keep screen awake)
Ingredients
1garlic bulb
1teaspoonolive oil
2poundsfresh or frozen skinless cod fillets
12ouncesfresh or frozen large shrimp in shells
12ouncesfresh mussels in shells
3tablespoonsolive oil
1tablespoonfinely snipped fresh parsley
5clovesgarlic, minced
1tablespoonno-salt-added tomato paste
1cupdry white wine
2cupschopped tomatoes
1/2 to 1 teaspoon crushed red pepper
¼teaspoonfreshly ground black pepper
1cupwater
6 1-ounce slices whole-wheat Italian or sourdough bread
DirectionsPreheat oven to 400 degrees F. Cut off top 1/2 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.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.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.Layer fish, shrimp, and mussels on tomato mixture. Cook, covered, without stirring 5 to 7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open. Discard any mussels that do not open.To prepare the garlic crostini, brush both sides of bread with remaining 1 Tbsp. oil. Place bread on a baking sheet. Bake 3 to 5 minutes or until toasted. Squeeze garlic bulb from bottom of paper husk so cloves pop out. Spread bread with roasted garlic.If desired, sprinkle servings with additional parsley. Serve with garlic crostini.Originally appeared: Diabetic Living Magazine
Directions
Preheat oven to 400 degrees F. Cut off top 1/2 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.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.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.Layer fish, shrimp, and mussels on tomato mixture. Cook, covered, without stirring 5 to 7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open. Discard any mussels that do not open.To prepare the garlic crostini, brush both sides of bread with remaining 1 Tbsp. oil. Place bread on a baking sheet. Bake 3 to 5 minutes or until toasted. Squeeze garlic bulb from bottom of paper husk so cloves pop out. Spread bread with roasted garlic.If desired, sprinkle servings with additional parsley. Serve with garlic crostini.
Preheat oven to 400 degrees F. Cut off top 1/2 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.
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.
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.
Layer fish, shrimp, and mussels on tomato mixture. Cook, covered, without stirring 5 to 7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open. Discard any mussels that do not open.
To prepare the garlic crostini, brush both sides of bread with remaining 1 Tbsp. oil. Place bread on a baking sheet. Bake 3 to 5 minutes or until toasted. Squeeze garlic bulb from bottom of paper husk so cloves pop out. Spread bread with roasted garlic.
If desired, sprinkle servings with additional parsley. Serve with garlic crostini.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)417Calories12gFat23gCarbs47gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
