MAHI MAHI & MUSSELS STEW

By BobD

Ingredients

• Idaho potatoes, 1/2-inch dice 5 Oz
• Blended oil 4 Oz
• Celery, 1/4-inch dice 5 Oz
• Onion, 1/4-inch dice 5 Oz
• Red bell peppers, 1/4-inch dice 5 Oz
• Green bell peppers, 1/4-inch dice 4 Oz
• Okra, sliced 5 Oz
• Garlic, chopped 1/2 Oz
• Mahi-mahi, 1/2-inch dice 1 Lb
• Cabernet wine 4 Oz
• Tomato juice 2 Oz
• Fresh thyme, chopped 1 Oz
• Creole seasoning 1/2 Oz
• Filé powder 3/4 Oz
• Freshly ground black pepper 1/4 Oz
• Salt 1 Oz
• Mussels, cleaned, bearded 1 Lb
• Water 1 Oz
• Seafood base 2 Oz

Preparation

Step 1

1. Precook diced potatoes; reserve.

2. Heat blended oil in wide-gauge saucepan; sauté vegetables and garlic until vegetables are translucent.

3. Add mahi-mahi and sauté until firm, about 7 minutes.

4. Add red wine and allow to reduce.

5. Add tomato juice, thyme, Creole seasoning, filé powder, salt and pepper. Add reserved potatoes.

6. Add mussels to stew. Cook until the mussels open.

7. Mix water and seafood base. Add to stew and allow to cook for 12 minutes. Serve hot.