Comforting Shrimp and Fish Stew with Tomatoes and Herbs
This warm shrimp and fish stew blends tender seafood with a rich tomato-herb broth for a cozy and satisfying meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Refrigerator
- Colander
- Wooden spoon
- Ladle
- Serving bowl
- Airtight container
- Freezer
Ingredients
- 8 ounces skinless cod or sea bass fillets, cut into 1½-inch pieces
- 6 ounces raw shrimp (31-40 per pound), peeled, deveined, halved lengthwise
- ⅓ cup chopped onion
- 2 stalks celery, sliced
- ½ teaspoon minced garlic
- 1 cup reduced-sodium chicken broth
- ¼ cup dry white wine or additional 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
- ⅛ teaspoon ground black pepper
- 1 tablespoon snipped fresh parsley
- 2 teaspoons extra-virgin olive oil
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