Adriatic Fish Stew Over Angel Hair Pasta

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - (4 oz) - chopped (small)
2		Garlic cloves - minced
1 lb	454g / 16oz	Firm fleshed fish - cut 2" pieces = (such as sea bass or red snapper)
1 can		No-salt-added diced tomatoes - (14 1/2 oz)
1/2 cup	118ml	Dry white wine
1/4 cup	59ml	Low-sodium canned vegetable broth
3/4 lb	340g / 11oz	Fresh mussels in the shell - well scrubbed, And debearded
1/4 lb	113g / 4oz	Medium shrimp - peeled, deveined
1 tablespoon	15ml	Red wine vinegar
8 oz	227g	Dried or fresh angel hair pasta - cooked al dente According to package directions, drained
		Freshly-ground black pepper - to taste

Recipe Instructions

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.

Source:
"Diabetic Recipes at http://www.diabetic-recipes.com"

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