Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.

2. 2

   Add 1 diced large onion, 4 minced garlic cloves, 1/2 teaspoon of red pepper flakes, 1 diced red bell pepper, and 1 diced celery stalk, then cook until softened for about 8 minutes.

3. 3

   Stir in 1 (28 ounce) can of crushed tomatoes and 2 tablespoons of tomato paste, letting it simmer for 5 minutes.

4. 4

   Pour in 2 cups of fish broth and 1/2 cup of dry white wine, bringing the mixture to a gentle simmer and cooking for 15 minutes to allow flavors to meld.

5. 5

   Gently add 1 pound of mixed firm white fish fillets, 1 pound of scrubbed mussels, and 1 pound of peeled and deveined shrimp to the simmering broth, then cook covered for 5-7 minutes until the fish is cooked through, mussels open, and shrimp turn pink.

6. 6

   Stir in 1/2 cup of full-fat coconut milk and 1/4 cup of chopped fresh parsley, cooking for an additional 2 minutes until heated through, then season with 1 teaspoon of salt and 1/2 teaspoon of black pepper to taste.