3 slices smokehouse bacon, diced
1 yellow onion, chopped
2 cloves garlic, minced
1 can diced tomatoes
1 carton vegetable broth
1/2 pound fresh mussels, washed
1 package frozen cod fillets, thawed and cut into bite-size chunks
1 tablespoon Mediterranean seafood seasoning
2 tablespoons chopped basil
Heat oil and bacon over medium-high heat in a large saucepan until bacon is cooked but not crispy. Add onion and garlic and sauté until soft but not brown, about 5 minutes. Add tomatoes and vegetable broth and simmer 20 minutes. Add mussels, fish and seasoning. Simmer 10 to 15 minutes longer or until fish flakes easily when tested with a fork and mussels are opened. Be careful not to overcook. Ladle into bowls and garnish with basil.
