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Ingredients
- 1/4 c. extra-virgin extra virgin olive oil
- 10 x garlic cloves thinly sliced
- 2 x onions finely minced
- 4 x celery ribs thinly sliced
- 2 Tbsp. white wine vinegar
- 1 c. dry white wine
- 3 c. water
- 1 sm sole cleaned
- 1 x red rock fish cleaned
- 1 sm eel cleaned, peeled
- 1 x red mullet cleaned
- 24 x mussels scrubbed, debearded
- 1/4 c. finely-minced Italian parsley
Directions
- In a stockpot, heat the extra virgin olive oil over medium-high heat and add in the garlic and onion. Cook over medium-high heat till the onion and garlic are slightly browned and softened, about 5 min. Add in celery and cook 5 min more. Stir in the vinegar and reduce it to almost nothing.
- Add in the wine and 3 c. of water and bring to a boil. Carefully place the fish into the liquid with 1/2 the parsley and reduce the heat to a high simmer. Cover loosely and cook till the fish is completely cooked through, about 15 to 20 min.
- Note which you won't stir this. The fish should be served whole. During the last 5 min of cooking, add in the mussels. When the mussels open, stir in the remaining parsley and serve immediately, drizzled with additional extra virgin olive oil if you like.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 455g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 182 | 52% |
| Total Fat 20.46g | 26% |
| Saturated Fat 3.32g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 88mg | 29% |
| Sodium 120mg | 5% |
| Potassium 596mg | 17% |
| Total Carbs 9.84g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.31g | 2% |
| Protein 20.28g | 32% |
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