Ingredients

1 small bunch fresh kale (4 cups chopped and tightly packed) 2 tablespoons olive oil 1 onion, halved, thinly sliced 1 green bell pepper, seeded, thinly sliced 8 ounces mushrooms, sliced 3 garlic cloves, minced 1 bay leaf 1 28-ounce can whole tomatoes 1 teaspoon salt 1 1/2 teaspoons dried basil 3/4 cup dry white wine 1 8-ounce bottle clam juice 1/2 cup water 2 tablespoons tomato paste 3 tablespoons chopped fresh Italian parsley 1/2 pound mussels, scrubbed, debearded 1 1/4 pounds haddock or cod fillets, cut into 2-inch chunks

Description

This Stew Was Inspired By Some Wonderful Seafood Soups And Stews From The Cape Ann Region Of Massachusetts, Where Gloucester - The Oldest Fishing Port In The Country - Is Located. '

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