Habanero Fish And Seafood Stew recipes

Ingredients

• 20 large Gulf shrimp, shelled and deveined
• 1 pound cod fillet, cut into 3/4-inch cubes
• 2 cloves garlic, minced
• 4 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 1 habanero pepper, stem removed, chopped
• 1 large yellow bell pepper, cut into 3- by 1/4-inch strips
• 3 teaspoons all-purpose flour
• 2 tablespoons tomato paste
• 2 cups bottled clam broth
• 1 can (16 ounce size) whole tomatoes, drained, reserving juice, and chopped
• 1/2 teaspoon Italian seasoning
• 1 teaspoon dried hot red pepper flakes
• 10 mussels (preferably cultivated), scrubbed well and beards pulled off
• 2/3 cup dry vermouth or dry white wine
• 4 tablespoons minced fresh flat-leafed parsley leaves

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