shrimp and fish stew
Quick & Easy
Shrimp & Fish Stew
This hearty shrimp and fish stew is inspired by cioppino, an Italian-American dish that originated in San Francisco. Serve with crusty bread to soak up every last bit of the savory broth.
Ingredients:
- 8 ounces skinless cod or sea bass fillets
- 6 ounces raw shrimp (31-40 per pound), peeled and deveined
- 2 teaspoons extra-virgin olive oil
- ⅓ cup chopped onion
- 2 stalks celery, sliced
- ½ teaspoon minced garlic
- 1 cup reduced-sodium chicken broth
- ¼ cup dry white wine or reduced-sodium chicken broth
- 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
- 1 (8 ounce) can no-salt-added tomato sauce
- 1 teaspoon dried oregano, crushed
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon snipped fresh parsley
Directions:
- Cut 8 ounces fish into 1½-inch pieces. Cut 6 ounces shrimp in half lengthwise. Refrigerate until ready to use.
- Heat 2 teaspoons oil in a large saucepan over medium heat. Add ⅓ cup onion, 2 chopped celery stalks and ½ teaspoon garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and ¼ cup wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in 14.5 ounces drained tomatoes, 8 ounces tomato sauce, 1 teaspoon oregano, ¼ teaspoon salt and ⅛ teaspoon pepper. Return to a boil, then reduce heat to a simmer, cover and cook for 5 minutes.
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