‘Italian Fish Stew’: Try this delicious dish, you will forget meat


  • 8 ounces fresh or frozen skinless cod or sea bass fillets

  • 6 ounces fresh or frozen medium shrimp, peeled and deveined

  • ⅓ cup chopped onion

  • 2 stalks celery, sliced

  • ½ teaspoon bottled minced garlic (1 clove)
  • 2 teaspoons olive oil

    Bertolli Extra Virgin Olive Oil 17 Fl Oz

    $9.49 for 1 itemThru 01/01

  • 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

    McCormick Sea Salt Grinder 2.12 Oz

    Buy 1 Get 1Thru 07/11
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley

  1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1- ½-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed.

  2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully stir in 1 cup broth and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in tomatoes, tomato sauce, oregano, salt, and pepper. Return to boiling; reduce heat. Cover and simmer for 5 minutes.

  3. Gently stir in fish and shrimp. Return just to boiling; reduce heat to low. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp are opaque. Sprinkle with parsley.

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