Fisherman’s Stew with Roasted Garlic Crostini

Directions

• Preheat oven to 400 degrees F.
• Cut off top 1/2 inch of garlic bulb to expose ends. Leaving bulb whole, remove any loose outer layers.
• Place bulb, cut end up, on a double thickness of foil. Drizzle bulb with 1 tsp. oil. Bring foil up around bulb and fold edges together to loosely enclose. Roast garlic 50 to 60 minutes or until tender. Remove and let cool.
• Meanwhile, thaw fish and shrimp, if frozen. Peel and devein shrimp, leaving tails intact, if desired. Rinse fish and shrimp; pat dry. Cut fish into 2-inch pieces. Scrub mussels under cold running water. Using your fingers, pull out beards that are visible between the shells.
• Heat 2 tbsp. of the oil in a 6-qt. Dutch oven over medium. Add parsley and minced garlic; stir and cook for 30 seconds. Stir in tomato paste and cook for 1 minute more. Add wine and cook over high 5 minutes or until evaporated; stirring frequently.
• Add tomatoes, crushed red pepper and black pepper. Cook for 5 minutes or until tomatoes are softened, stirring occasionally. Stir in water and simmer with a lid on for 10 minutes.
• Pour fish, shrimp, and mussels on tomato mixture. Cover with a lid and cook without stirring for 5-7 minutes or until fish flakes easily, shrimp are opaque and mussel shells open. Discard any mussels that do not open.
• To prepare garlic crostini, brush both sides of bread with remaining oil. Place on a baking sheet. And bake for 3-5 minutes until toasted. Squeeze garlic bulb from bottom of paper husk. Spread bread with roasted garlic.
• Sprinkle with parsley, if desired. Serve with garlic crostini.
• Enjoy!