Recipes
Shrimp & Fish Stew
- Fish
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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2 teaspoons extra-virgin olive oil
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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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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
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