shrimp and fish stew

Fish & Seafood

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.

Ingredients

8 ounces skinless cod or sea bass fillets
6 ounces raw shrimp (31-40 per pound), peeled and deveined
2 teaspoons extra-virgin olive oil
⅓ cup chopped onion
2 stalks celery, sliced
½ teaspoon minced garlic
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
⅛ teaspoon ground black pepper
1 tablespoon snipped fresh parsley

Directions

Cut 8 ounces fish into 1½-inch pieces. Cut 6 ounces shrimp in half lengthwise. Refrigerate until ready to use.
Heat 2 teaspoons oil in a large saucepan over medium heat. Add ⅓ cup onion, 2 chopped celery stalks and ½ teaspoon garlic and cook, stirring occasionally, until tender, about 5 minutes. Carefully stir in 1 cup broth and ¼ cup wine. Bring to a boil. Reduce heat to a simmer and cook for 5 minutes. Stir in 14.5 ounces drained tomatoes, 8 ounces tomato sauce, 1 teaspoon oregano, ¼ teaspoon salt and ⅛ teaspoon pepper. Return to a boil, then reduce heat to a simmer, cover and cook for 5 minutes.
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 1 tablespoon parsley before serving.