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8 ounces skinless cod or sea bass fillets
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6 ounces raw shrimp (31-40 per pound), peeled and deveined
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2 teaspoons extra-virgin olive oil
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⅓ cup chopped onion
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2 stalks celery, sliced
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½ teaspoon minced garlic
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1 cup reduced-sodium chicken broth
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¼ cup dry white wine or reduced-sodium chicken broth
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1 (14.5 ounce) can no-salt-added diced tomatoes, drained
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1 (8 ounce) can no-salt-added tomato sauce
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1 teaspoon dried oregano, crushed
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¼ teaspoon salt
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⅛ teaspoon ground black pepper
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1 tablespoon snipped fresh parsley
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.
Nutrition Information
110
Calories
22g
Carbohydrates
13g
Protein
431mg
Potassium
7g
Fiber
2g
Sugar
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