Ingredients
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3 tablespoons olive oil
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1 medium onion
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2 garlic cloves
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2 (14 1/2 ounce) cans no-salt-added diced tomatoes
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1 (8 ounce) can no-salt tomato sauce
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1 (14 1/2 ounce) can low sodium chicken broth
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3/4 teaspoon oregano
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3/4 teaspoon thyme
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1 small bay leaf (or half of a large one)
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1/8 teaspoon sugar (or a large pinch)
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pepper, a few dashes
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Worcestershire sauce, a few dashes
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16 ounces mixed seafood
Instructions
- Defrost seafood mix. Drain. Separate the squid from the rest of it.
- Put olive oil in pot; heat over medium.
- Chop onion and mince garlic. Add to oil. Saute, stirring, until onion starts to get translucent. Do not let the garlic or onions brown.
- Add the tomatoes, tomato sauce, chicken broth, oregano, thyme, bay leaf, sugar, pepper and Worcesterwhire. Bring to a boil, then lower heat to a simmer. Cook, covered, for 20 minutes.
- Remove lid. Put in seafood mix (all except squid). Simmer 3 minutes. Add squid and simmer 1 or 2 more minutes. Seafood should be opaque; nothing should be translucent.