This one-pot dish tastes even better on the second day. The broth is simple and flavorful thanks to the veggies, concentrated wine, and fresh tarragon. The seafood cooks up perfectly in this recipe which makes for a great impression when serving for a fancy party. Plus, it is easy enough to make often for a weeknight meal, and cleanup is a breeze.


  • 3 tablespoons olive oil
  • 2 stalks celery, chopped, about a cup
  • 1 1/2 cups onion, chopped
  • Medium carrot, chopped, about ½ cup
  • 2 garlic cloves, minced
  • 15-ounce can chopped tomatoes w/juice, or 3 to 4 fresh tomatoes, peeled, chopped
  • 1 cup chicken stock
  • 1 cup dry white or red wine
  • Large sprig fresh tarragon, chopped, or 1 teaspoon dried
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 2 6-ounce fillets or 12 ounces whitefish (cod, haddock, etc.) cleaned and cut into small pieces
  • 1 pound fresh mussels (if unavailable, use 7-ounce jar mussels, drained)
  • 1/2 pound medium-sized cooked shrimp, tail removed
  • Cup cooked rice
  • 5-6 sprigs fresh flat leaf parsley, about 1/2 cup, minced
  • Hot sauce, optional


  1. In a large pot, heat oil over medium heat. Add the celery, onion, and carrot. Cook until the vegetables are tender, about 6-8 minutes.
  2. Add the garlic and cook 1 more minute.
  3. Add tomatoes, broth, wine, tarragon, salt, and pepper to taste. Simmer on medium-high heat for 15 minutes to reduce liquid.
  4. Add the fish. Reduce heat to medium-low, cover, and simmer 10 more minutes.
  5. Add the mussels and shrimp, cover, and simmer 3-4 minutes.
  6. Ladle over bowls of warm rice, garnish with parsley, and serve with hot sauce.