Shrimp & Fish Stew
"This hearty stew is inspired by Cioppino, an Italian-American dish that originated in San Francisco. Serve it with crusty bread to soak up every last bit of the savory broth. I found this in an EatingWell magazine."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (322.9 g)
- Calories 143.2
- Total Fat - 4.4 g
- Saturated Fat - 0.7 g
- Cholesterol - 98.9 mg
- Sodium - 1009.5 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 2.4 g
- Sugars - 4.8 g
- Protein - 17.7 g
- Calcium - 68.3 mg
- Iron - 1.7 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut fish into 1 1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.
Step 2
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.
Step 3
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
Tips
No special items needed.
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