2 tablespoons olive oil1 large sweet onion, chopped (about 2 cups)0.25 cup dry white wine or Swanson Chicken Broth4 cups Swanson® Vegetable Broth1 can (14 1/2 ounces) diced tomatoes, undrained24 mussel, scrubbed and beards removed1 pound firm white fish fillet (cod, haddock, or halibut), cut into 1-inch pieces0.5 pound fresh or thawed frozen large shrimp, peeled and deveined2 tablespoons shredded fresh basil leaves
Heat the oil in a 6-quart saucepot over medium heat. Add the onion and cook until it's tender.Add the wine and cook for 1 minute. Stir in the broth and tomatoes and heat to a boil. Reduce the heat to low. Add the mussels, fish and shrimp. Cover and cook until the mussels open, the fish flakes easily when tested with a fork and the shrimp are cooked through. Discard any mussels that do not open. Season as desired. Garnish with the basil.