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1/2 lb cuttlefish
1/2 lb seafood mix
2 tbsp chopped fresh Italian (flat-leaf) parsley
2 tbsp olive oil
1/2 cup finely chopped shallots or onion
1/2 cup finely chopped red bell pepper
3/4 cup white wine
1/2 tbsp dried basil leaves
1/2 tbsp salt
1/4 tbsp pepper
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 bay leaf
1 lb Hake fillet, cut into serving pieces
In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
Nestle fish pieces into tomato mixture; top with cuttlefish and seafood mix. Cover; cook 8 minutes, gently shaking pan twice to stir the seafood mix (do not lift lid), until shells have opened. Remove bay leaf. Garnish with parsley.
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