Seafood Stew | Center for Science in the Public Interest

Ingredients

• 2 Tbs. extra-virgin olive oil
• 3 cloves garlic, minced
• 1 bay leaf
• a pinch red pepper flakes
• ¼ cup vermouth or white wine
• 2 cups chopped fresh tomatoes or 1 15 oz. can no-salt-added diced tomatoes
• ½ tsp. kosher salt
• a pinch finely ground white or black pepper
• 1 lb. tilapia fillets or other skinless white fish fillets, cut into chunks
• ¼ lb. calamari or other shellfish meat (clams, mussels, scallops, etc.)
• 1 Tbs. capers
• 2 Tbs. fresh flat-leaf parsley, chopped
• 1 lemon, cut into wedges