Ingredients
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8 ounces skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)
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6 ounces shrimp (fresh or frozen peeled and deveined)
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2 teaspoons olive oil
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2/3 cup chopped onion
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2 garlic cloves, minced
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1 (8 ounce) can low-sodium tomato sauce
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1 cup reduced-sodium chicken broth
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1/4 cup dry red wine or 1/4 cup reduced-sodium chicken broth
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2 bay leaves
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1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
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1/2 teaspoon cajun seasoning
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1/4 teaspoon ground cumin
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1/4 teaspoon crushed red pepper flakes
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1/2 cup finely chopped carrot
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1/2 cup chopped sweet pepper (red or green)
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1 (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up
Instructions
- Thaw fish and shrimp, if frozen.
- Rinse fish and shrimp; pat dry.
- Cut the fish into 1-inch pieces.
- Cover and chill fish pieces and shrimp until needed.
- In a large saucepan heat olive oil over medium-high heat.
- Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
- 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.
- Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
- Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
- Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
- Remove the bay leaves before serving.