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Italian Fish Stew

Italian Fish Stew

Italian Fish Stew

Recipe Ingredients: 

  • 8 ounces fresh or frozen skinless cod or sea bass fillets
  • 6 ounces fresh or frozen medium shrimp, peeled and deveined
  • ? cup chopped onion
  • 2 stalks celery, sliced
  • ½ teaspoon bottled minced garlic (1 clove)
  • Great Value Minced Garlic, 32 oz
  • 2 teaspoons kisan canola cooking oil
  • 1 cup reduced-sodium chicken broth
  • 1 (14.5 ounce) can no-salt-added diced tomatoes, drained
  • Ro-Tel Diced Tomatoes & Green Chilies Diced Tomatoes & Green Chiles, Original
  • 1 (8 ounce) can no-salt-added tomato sauce
  • 1 teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ? teaspoon ground black pepper
  • 1 tablespoon snipped fresh parsley

Recipe Method: 

  • 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.
  • 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.
  • 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.