Ingredients
- 8 ounces skinless cod or sea bass fillets (any firm white fish will work)
- 6 ounces raw shrimp peeled and deveined (31-40 per pound)
- 1/3 cup chopped onion
- 2 stalks celery, sliced
- 1/2 teaspoon garlic, minced
- 2 teaspoons extra-virgin olive oil
- 1 cup chicken broth, reduced-sodium
- 1/4 cup dry white wine (or reduce-sodium chicken broth)
- 14.5 ounces no-salt-added diced tomatoes, drained (1 can)
- 8 ounces no-salt-added tomato sauce (1 can)
- 1 teaspoon dried oregano, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon snipped fresh parsley
How to Make
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Step 1: Cut fish into 1 1/2-inch pieces. Cut shrimp in half lengthwise. Refrigerate until ready to use.
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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.
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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
We hope you enjoy this recipe!
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