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Quick Seafood Stew

1 1/4 pounds of all purpose potatoes, peeled and cut into 1/2 inch pieces
one 14 1/2 ounce can of chunky tomatoes with olive oil, garlic, and spiced
one 14 1/2 ounce can of chicken broth or 1 3/4 cups of homemade
1/ cup of dry white wine
16 large mussels, scrubbed and debearded
16 large shrimp, shelled and deveined, with tail part of shell left on, if you like
1 piece cod fillet (12 ounces), cut into 2 inch pieces
1 tablespoon of chopped fresh parsley leaves

In a 2 quart saucepan, heat potatoes and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are tender; 5 to 8 minutes, drain.

Meanwhile in 5 quart Dutch oven, heat tomatoes with their liquid, broth, and wine to boiling over high heat. Add mussels; reduce heat to medium. Cover and simmer until mussels open open 3 to 5 minutes, transferring mussels to bowl as they open.. Discard any mussels that do not open.

Add shrimp and cod to Dutch oven; cover and cook until shrimp and cod are just opaque throughout, 3 to 5 minutes. Add potatoes and mussels; heat through. Sprinkle with parsley. Makes 4 main dish servings

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