Wonderful Seafood Stew

wtorek, 18 lutego 2014

8 ounces skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)
6 ounces shrimp (fresh or frozen peeled and deveined)
2 teaspoons olive oil
2/3 cup chopped onion
1/2 cup finely chopped carrot
1/2 cup chopped sweet pepper (red or green)
2 garlic cloves, minced
1 (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up
1 (8 ounce) can low-sodium tomato sauce
1 cup reduced-sodium chicken broth
1/4 cup dry red wine or 1/4 cup reduced-sodium chicken broth
2 bay leaves
1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
1/2 teaspoon cajun seasoning
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes (optional)

1 Thaw fish and shrimp, if frozen.
2 Rinse fish and shrimp; pat dry.
3 Cut the fish into 1-inch pieces.
4 Cover and chill fish pieces and shrimp until needed.
5 In a large saucepan heat olive oil over medium-high heat.
6 Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
7 Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
8 Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
9 Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
10 Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
11 Remove the bay leaves before serving.

Silver Little Journals