Shelly's Recipe

SEAFOOD WITH ZESTY TOMATOES AND WINE

Category: Fish and Seafood

1 tbsp olive oil
1 small onions, chopped
2 large clove garlic, minced
1/4 tsp crushed red pepper
1 (14-16 oz) jar marinara sauce
3/4 cup dry white wine
3/4 lb monkfish, dark membrane removed, cut into 2 inch pieces
2 lbs medium mussels, scrubbed and debearded
1/2 lb shelled and deveined large shrimp
1 tbsp chopped parsley

In a 5-quart Dutch oven, heat oil over medium heat. Add onion; cover and cook 5 minute or until golden brown and tender. Add garlic and crushed red pepper. Cook, uncovered, 30 seconds. Stir in sauce and wine. Cook 3 minutes.

Increase heat to medium-high and stir in monkfish; cover and cook 2 minutes. Stir in mussels; cover and cook 2 minutes. Stir in shrimp; cover and cook 2 minutes or until mussels oven and fish and shrimp are opaque. Discard any unopened mussels. Sprinkle with parsley to serve. Serves 4