Seafood Stew

11⁄4 pounds all-purpose potatoes,
peeled and cut into 1⁄2-inch pieces
1 can (141⁄2 ounces) chunky tomatoes
with olive oil, garlic, and spices
1 can (141⁄2 ounces) chicken broth
16 large mussels, scrubbed and
debearded
16 large shrimp, shelled and
deveined, with tail part of shell
left on
1 piece cod fillet (12 ounces), cut
into 2-inch pieces
1 tablespoon chopped fresh parsley

1. In 2-quart saucepan, heat potatoes and enough water to cover to boiling
over high heat. Reduce heat to low; cover and simmer 5 to 8 minutes, until
potatoes are tender. Drain.
2. Meanwhile, in 5-quart Dutch oven, heat tomatoes with their liquid,
chicken broth, and wine to boiling over high heat. Add mussels; reduce
heat to medium. Cover and cook mussels 3 to 5 minutes, transferring
mussels to bowl as shells open (see Tip).
3. Add shrimp and cod to Dutch oven; cover and cook 3 to 5 minutes,
until shrimp and cod turn opaque throughout.Add potatoes and mussels;
heat through. Sprinkle with chopped parsley.