Fish Stew

Ingredients

• Parsley - 1/4 cup, chopped
• Mussels - 1 lb, cleaned
• Shrimp - 1/2 lb, peeled and deveined
• White fish fillets - 1.5 lbs, cut into chunks
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• White wine - 1/2 cup
• Fish stock - 4 cups
• Tomatoes - 2 cups, diced
• Potatoes - 2, peeled and diced
• Carrots - 2, sliced
• Bell pepper - 1, diced
• Garlic - 3 cloves, minced
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, bell pepper, carrots, and potatoes. Cook until the vegetables are slightly softened, about 5 minutes.
3. Add the tomatoes, fish stock, white wine, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Add the fish, shrimp, and mussels to the pot. Cook for an additional 10 minutes, or until the fish is cooked through and the mussels have opened.
5. Remove the bay leaf and discard.
6. Garnish with chopped parsley before serving.