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Mediterranean Seafood Stew

1 onion, chopped
2 red or green bell peppers, chopped
2 cloves garlic, minced
8 stalks fennel or celery, or some of each, chopped
1 28-ounce can Italian plum tomatoes, undrained, broken up
1/2 cup bouillon
1/2 teaspoon Harissa sauce, or your favorite hot sauce, to taste
1 1/2 to 3 pounds (total) seafood, in bite-size pieces (see suggestions below)
1/2 pound button mushrooms (fresh or canned)
juice of 1 lemon
1/2 cup chopped cilantro or Italian parsley (optional)
Cooked barley or other whole grains of your choice

Combine the onion, peppers, garlic, fennel or celery, tomatoes, water and bouillon granules in a large pot. Bring to a boil, reduce the heat and simmer 20-30 minutes, or until the vegetables are tender. Stir in the seafood and mushrooms and cook until the seafood is opaque (about 5 minutes.) Add the lemon juice and cilantro or parsley. Serve over cooked whole grains.

6-8 servings

(Tip) Seafood choices: Any combination of firm-fleshed fish and/or shellfish works in this recipe. Luxury version: 1 lb. jumbo shrimp or lobster, 1/2 pound tuna, 1/2 pound orange roughy, 12 small clams or 1/2 pound shucked clams, 1/2 pound scallops. Budget version: 2 pounds catfish, 2 cans chopped clams.

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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