Cooking Directions

• Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.
• Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.

Ingredients

• 2 tablespoons olive oil
• 1 large sweet onion, chopped (about 2 cups)
• 0.25 cup dry white wine or Swanson Chicken Broth
• 4 cups Swanson® Vegetable Broth
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 24 mussel, scrubbed and beards removed
• 1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces
• 0.5 pound fresh or thawed frozen large shrimp, peeled and deveined
• 2 tablespoons shredded fresh basil leaves