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
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8 ounces skinless cod or sea bass fillets
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6 ounces raw shrimp (31-40 per pound), peeled and deveined
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⅓ cup chopped onion
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2 stalks celery, sliced
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½ teaspoon minced garlic
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2 teaspoons extra-virgin olive oil
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1 cup reduced-sodium chicken broth
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¼ cup dry white wine or reduced-sodium chicken broth
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1 (14.5 ounce) can no-salt-added diced tomatoes, drained
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1 (8 ounce) can no-salt-added tomato sauce
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1 teaspoon dried oregano, crushed
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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1 tablespoon snipped fresh parsley
Instructions
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Cut fish into 1 1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.
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Heat oil in a large saucepan over medium heat. Add onion, celery, and garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in drained tomatoes, tomato sauce, oregano, salt and pepper. Return to a boil, then reduce heat to a simmer, cover and cook for 5 minutes.
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Gently stir in fish and shrimp. Return to a boil, then immediately reduce heat to low. Cover and simmer until the fish flakes easily with a fork and the shrimp are opaque, 3 to 5 minutes. Sprinkle with parsley before serving.
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