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
- 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 (14½ ounce) can no-salt-added diced tomatoes
- ½ cup dry white wine
- ¼ cup low sodium vegetable broth
- ¾ lb fresh mussel, in the shell well scrubbed and debearded
- ¼ 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
- 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 sauté 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 ⅓.
- 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.
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