Pep time 10 minutes, cook 20 minutes, makes 4 main dish servings.
1 1/4 pounds all purpose potatoes, peeled and cut into 1/2 inch pieces
1 can (14 1/2 ounces) chunky tomatoes with olive oil, garlic, and spices
1 can (14 1/2 ounces) chicken broth or 1 3/4 cups homemade
1/3 cup dry white wine
16 large mussels, scrubbed and debearded
16 large shrimp, shelled and deveined,with tail part of shell left on, if you like
1 piece cod fillet (12 ounces), cut into 2 inch pieces
1 tablespoon chopped fresh parsley leaves
In 2 quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are tender, 5 to 8 minutes; drain.
Meanwhile, in 5 quart Dutch oven, heat tomatoes with their liquid, broth, and wine to boiling over heat high. Add mussels; reduce heat to medium. Cover and simmer until mussels open, 3 to 5 minutes, transferring mussels to bowl as they open. Discard any mussels hat do not open.
Add shrimp and cod to Dutch oven; cover and cook until shrimp and cod are just opaque throughout, 3 to 5 minutes. Add potatoes and mussels; heat through. Sprinkle with parsley.
