Tuscan Cod & Mussels In Light Vegetable Broth

Ingredients

• 3 Tbsp. Bertolli® Extra Virgin Olive Oil
• 1 large sweet onion, coarsely chopped
• 1 medium zucchini, coarsely chopped
• 1/2 tsp. salt
• 1 clove garlic, chopped
• 1 can (14-1/2 oz.) whole peeled plum tomatoes, undrained and chopped, no salt added or low sodium (about 20 mg sodium per half cup)
• 1/4 cup dry white wine, fish broth or vegetable broth
• 1 lb. cod fillets, cut into 4-inch pieces
• 1 dozen mussels, well scrubbed
• 2 Tbsp. finely chopped fresh parsley

Directions

1. In large 12-inch nonstick deep skillet, heat olive oil over medium-high heat and cook onion, zucchini and 1/2 teaspoon salt, stirring occasionally, 10 minutes. Add garlic and cook 30 seconds. Stir in tomatoes and wine and simmer 2 minutes. Arrange cod and mussels in skillet. Simmer covered 8 minutes or until fish flakes with a fork and mussels shells open. Discard any unopened shells. Sprinkle with parsley. Season to taste with additional salt, if desired.