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.
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Ingredients
- 1 can no-salt-added diced tomatoes, drained
- 1 can no-salt-added tomato sauce
- ¼ cup dry white wine or reduced-sodium chicken broth
- 2 teaspoons extra-virgin olive oil
- ⅓ cup chopped onion
- 1 teaspoon dried oregano, crushed
- 2 stalks celery, sliced
- 8 ounces skinless cod or sea bass fillets
- 6 ounces raw shrimp , peeled and deveined
- ½ teaspoon minced garlic
- 1 tablespoon snipped fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup reduced-sodium chicken broth
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