Description
This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion, 4 ounces,chopped
- 2 cloves garlic, minced
- 1 lb Sea Bass or Red Snapper, cut into 2 inch pieces (firm fleshed fish)
- 1 (14 1/2 ounce) can no-salt-added diced tomatoes
- 1/2 cup dry white wine
- 1/4 cup low sodium vegetable broth
- 3/4 lb fresh mussel, in the shell well scrubbed and debearded
- 1/4 lb medium shrimp, peeled and deveined
- 1 tablespoon Red Wine vinegar
- 8 ounces angel hair pasta, cooked al dente according to package directions and drained (dried or fresh)
- fresh ground pepper
Directions
- Heat the olive oil in a nonstick stock pot over medium-low heat.
- Add the Onion and garlic; saute for 4 minutes, until Onion is limp, taking care to not let the garlic burn.
- Add the fish and saute for 2 minutes on each side, turning once.
- Transfer fish to a plate.
- Add the tomatoes, wine, and vegetable broth to the pot.
- Cook, stirring, over high heat until reduced by 1/3.
- Lower the heat to maintain a lively simmer.
- Place the mussels and Shrimp on top of the tomato mixture.
- Cover and cook until mussels open and the Shrimp are pink and cooked through.
- Return the fish to the stew to reheat.
- Divide the Pasta between 4 Pasta bowls.
- Stir the vinegar into the stew and ladle the fish stew on top of the Pasta.
- Serve at once, passing the pepper grinder for each person to add according to taste.