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.

Ingreadient:

• 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 :

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