Shrimp Fish Stew (Printable Recipe)
A hearty shrimp and fish dish simmered in savory tomato broth with herbs and vegetables.
# Ingredients You'll Need:
→ Seafood
01 -
8 ounces skinless cod or sea bass fillets, cut into 1½-inch pieces
02 -
6 ounces raw shrimp (31-40 per pound), peeled, deveined, halved lengthwise
→ Vegetables & Aromatics
03 -
⅓ cup chopped onion
04 -
2 stalks celery, sliced
05 -
½ teaspoon minced garlic
→ Liquid & Base
06 -
1 cup reduced-sodium chicken broth
07 -
¼ cup dry white wine or additional reduced-sodium chicken broth
08 -
1 (14.5 ounce) can no-salt-added diced tomatoes, drained
09 -
1 (8 ounce) can no-salt-added tomato sauce
→ Seasoning & Garnish
10 -
1 teaspoon dried oregano, crushed
11 -
¼ teaspoon salt
12 -
⅛ teaspoon ground black pepper
13 -
1 tablespoon snipped fresh parsley
→ Cooking Oil
14 -
2 teaspoons extra-virgin olive oil
# Steps to Follow:
01 -
Cut cod or sea bass into uniform 1½-inch pieces. Halve the shrimp lengthwise. Refrigerate until use.
02 -
Heat olive oil in a large saucepan over medium heat. Add chopped onion, sliced celery, and minced garlic. Cook, stirring occasionally, until softened, about 5 minutes.
03 -
Stir in chicken broth and wine. Bring to a boil, reduce heat, and simmer for 5 minutes.
04 -
Stir in drained diced tomatoes, tomato sauce, oregano, salt, and black pepper. Return to a boil, reduce heat, cover, and simmer for 5 minutes.
05 -
Gently stir in cod and shrimp. Bring to a boil, then reduce heat to low. Cover and simmer until shrimp are opaque and fish flakes easily, about 3 to 5 minutes.
06 -
Sprinkle with snipped parsley just before serving.
# Extra Tips:
01 -
Use firm white fish like cod, sea bass, mahi-mahi, or halibut to maintain texture during cooking.
02 -
Avoid overcooking seafood to prevent toughness and disintegration.
03 -
Dry white wine adds depth, but broth can be used as an alcohol-free substitute.
04 -
Shrimp turn pink and fish become flaky and opaque when fully cooked.