Italian Fish Stew


  • see savings 8 ounces fresh or frozen skinless cod or sea bass fillets
  • see savings 6 ounces fresh or frozen peeled and deveined shrimp
  • see savings 1/3 cup chopped onion
  • see savings 2 stalks celery, sliced
  • see savings ½ teaspoon bottled minced garlic (1 clove)
  • see savings 2 teaspoons olive oil
  • see savings 1 cup reduced-sodium chicken broth
  • + 7 more ingredients
    • see savings ¼ cup dry white wine or reduced-sodium chicken broth
    • see savings 1 14 ½ ounce can no-salt-added diced tomatoes, drained
    • see savings 1 8 ounce can no-salt-added tomato sauce
    • see savings 1 teaspoon dried oregano, crushed
    • see savings ¼ teaspoon salt
    • see savings 1/8 teaspoon ground black pepper
    • see savings 1 tablespoon snipped fresh parsley

1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-1/2-inch pieces. Cut shrimp in half lengthwise. Cover and chill fish and shrimp until needed. 2. In large saucepan, cook onion, celery, and garlic in hot oil until tender. Carefully st...

View full recipe at SpringPad


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