Shrimp & Fish Stew

This generous shrimp and fish stew is motivated by cioppino, an Italian-American dish that started in San Francisco. Present with dry bread to absorb each and every piece of the flavorful stock.

Ingredients

• 8 ounces skinless cod or sea bass fillets
• 6 ounces raw shrimp (31-40 per pound), peeled and deveined
• ⅓ cup chopped onion
• 2 stalks celery, sliced
• ½ teaspoon minced garlic
• 2 teaspoons extra-virgin olive oil
• 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

step1

Cut fish into 1 1/2-inch pieces. Slice shrimp down the middle the long way. Refrigerate until prepared to utilize.

step2

Heat oil in an enormous pot over medium intensity. Add onion, celery, and garlic and cook, blending every so often, until delicate, around 5 minutes. Cautiously mix in 1 cup stock and wine. Heat to the point of boiling. Diminish intensity to a stew and cook for 5 minutes. Mix in depleted tomatoes, pureed tomatoes, oregano, salt and pepper. Get back to a bubble, then decrease intensity to a stew, cover and cook for 5 minutes.

step3

Delicately mix in fish and shrimp. Get back to a bubble, then promptly decrease intensity to low. Cover and stew until the fish pieces effectively with a fork and the shrimp are obscure, 3 to 5 minutes. Sprinkle with parsley prior to serving.

Nutrition Facts

Servings Per Recipe 4
Serving Size 1 serving
Calories 165
% Daily Value *
Total Carbohydrate 12g 4%
Dietary Fiber 2g 7%
Protein 19g 38%
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 87mg 29%
Sodium 459mg 20%

Equipment

Large saucepan

Originally appeared: Diabetic Living Magazine