2 C canned italian tomatoes(with liquid); drain and chop tomatoes reserving liquid
1 1/2 C water
6 oz pared potato, cubed
1 Tbl chopped, fresh italian parsley
1 pkg instant chicken broth & seasoning mix
2 bay leaves
1.4 tsp thyme leaves
1/8 tsp pepper
1 lb firm white fish cut into chunks (cod, scrod, snapper, or orange roughy)
1/2 to 1 lb medium shrimp, shelled and deveined
Instructions
1n 2 qt. saucepan, heat oil. Add onion, celery, carrot, bell epper and garlic; saute untl tender crisp, about 5 mins. Add remaining ingredients (except fish an shrimp) and bring to a boil.
Reduce heat, cover and let simmer until potatoes are tender, 20-25 mins. Add fish add shrimp and stir to combine; cook until fish flakes easily when teted witha fork and shrimp just turns pink, about 5 mins.
Remove and discard bay leaves before serving.
// easily doubled
Serving
Suggestions
Great served with fresh baked, french bread
Originally Submitted
8/24/2008
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