Ingredients​​


1 pound cod filets, cut into chunks
1 pound medium shrimp, peeled, deveined,
1 cup onion, chopped
1 cup celery, chopped
1 cup green bell pepper, chopped
1 cup matchstick carrots
4 cloves garlic, minced
6 Roma Tomatoes cut into chunks
Juice of 1 lemon
2 tablespoons olive oil
1 tablespoon fresh fennel fronds (optional)
1/2 cup flat leaf parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon red pepper flakes
2 bay leaves
1, 28 ounce can crushed tomatoes4 cups vegetable stock or clam juice



Step by Step Instructions  


Heat oil over a medium high burner, in a large, heavy bottomed Dutch oven or stock pot.

Add all the vegetables and stir to combine, allowing them to sauté' slightly for a few minutes.  When you can begin to smell the aroma of the garlic, you can proceed.

Add the herbs and dried spices and combine.

Add the juice of half of the lemon and stir.

Add crushed tomatoes and vegetable stock or clam juice and stir.  Bring to a simmer and allow to simmer over medium heat for 20 minutes.

Add fish and shrimp to the pot, stir and turn the heat off.  Place the lid on the pot and allow to sit for five minute.  The residual heat from the broth will cook the fish to perfection.

Add the juice of the other half of the lemon and stir gently so as not to break up the fish too much.

Serve with additional lemon wedges as well as crusty bread and salad for a complete meal.  A drizzle of olive oil never hurt anyone either!  


ENJOY!

 


Light & Easy Fish Stew

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