Ingredients:
* 1 Onion Chopped
* 1 Tbsp. Butter
* 1 Tbsp. Bottled chopped garlic or 4 cloves minced
* 4 Large Plum tomatoes chopped
* Peel from 1/2 a large orange.
* 10 oz Chicken Broth
* 1 1/2 Cups White Wine
* 1/2 Cup Vermouth or 3 tbsp. Pernod (Optional)
* 2 Tsp. Dried Dill Weed
* 1/4 tsp. Salt
* 2 lbs Fresh Mussels (debearded)
* 1 lb Fresh Fish, halibut, monkfish etc.
* 1 lb Fresh or Frozen Uncooked Shrimp Peeled and deveined.
3 Sliced Green Onions
Method
In a large wide saucepan, stir into butter the onion and garlic and cook for 3 minutes. Add tomatoes, orange peel, chicken broth, wine, vermouth, dillweed and salt. Bring to a boil over high heat and reduce heat to medium for about 10 minutes. When broth is cooked, stir in mussels and shrimp. Cover and bring to a boil for about 4 minutes. Just till mussels open. Discard any mussels that do not open. Shrimp will be bright pink and then stir in fish. Cover and cook 2-3 minutes until fish is cooked. Spoon ragout into large soup bowls, and sprinkle with green onion.
Notes:
Number of servings: 4-6
