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.
(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.