Ingredients:
- 20 Baby Portobello mushrooms, sliced in half
- 2 bay leaves
- 28 ounces can of whole tomatoes
- 1/2 cup of club soda
- 5 cups of seafood stock/ fish stock (sub with chicken stock)
- Fresh parsley, chopped
- 4 cloves garlic
- 20 Mussels, fresh preferably, I used the frozen packs
- 1 onion, chopped
- 2 teaspoons of salt
- tablespoon Italian seasoning, 2
- 1 Shrimps, peeled and devined
- Tilapia, cut into 1.5 chunks
- 1 fresh tomato (optional)
- 4 ounces can of tomato paste
Course: lunch,main course,main dish,dinner
Cuisine: Mediterranean,Italian,European
, https://spoonacular.com/recipeImages/Italian-Seafood-Stew-648247.jpg, , Ingredients:
- 20 Baby Portobello mushrooms, sliced in half
- 2 bay leaves
- 28 ounces can of whole tomatoes
- 1/2 cup of club soda
- 5 cups of seafood stock/ fish stock (sub with chicken stock)
- Fresh parsley, chopped
- 4 cloves garlic
- 20 Mussels, fresh preferably, I used the frozen packs
- 1 onion, chopped
- 2 teaspoons of salt
- tablespoon Italian seasoning, 2
- 1 Shrimps, peeled and devined
- Tilapia, cut into 1.5 chunks
- 1 fresh tomato (optional)
- 4 ounces can of tomato paste
, Instructions:
- Prepare ingredients.In a large pot, heat up 3 tbsp of olive oil and add garlic and onion.
- Sautee over medium heat.
- Add salt, tomato paste, tomatoes with juice, stock, club soda, bay leaves and stir.Simmer over medium low heat for 30 min.
- Add mushrooms.
- Add salt to taste.Cook mussels according to package directions.
- Add shrimp and fish into stew.
- Add mussels.Simmer for a few minutes.Ready to serve with some baked bread.
, 1, , Mediterranean,Italian,European, lunch,main course,main dish,dinner
