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Recipe Courtesy of Cooking.com. 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. Nutrition Facts Facts per Serving Calories: 405 Fat, Total: 10g Carbohydrates, Total: 32g Cholesterol: 97mg Sodium: 1555mg Protein: 43g Fiber: 6g % Cal. from Fat: 22% % Cal. from Carbs: 32%

• 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

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