Italian Fish Stew

Submitted by Russ L.

"Italian Fish Stew"

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 8 ounces sea bass
• 6 ounces medium shrimp
• 1⁄3 cup onion, chopped
• 2 stalks celery, sliced
• 1⁄2 teaspoon minced garlic
• 2 teaspoons olive oil
• 1 cup reduced-sodium chicken broth
• 1⁄4 cup dry white wine
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 1 tablespoon snipped parsley

directions

1. 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. 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. 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.

Reviews

[Vicki Kaye]

This is a mellow and rich dish, considering how easy it is. You’d think it had been simmering for hours. Thank you for this recipe! Though I added several ingredients, I believe the essential flavor is the same whether it’s made as posted or with my changes. I used halibut instead of sea bass (sea bass is not being sold in my area, as it is endangered). I added kale and carrot just to get more veggies. The secret to the great taste is the combo of wine, broth, tomatoes simmering at critical points in this fast recipe. Add crusty bread, and what a winner!