Tomato Seafood Stew with Cod and Shrimp
Tomato seafood stew combines cod and shrimp in a light, garlicky broth with fennel and lemon.
Ingredients
- 1 lb cod fillets raw, thawed, cut into 1 1/2-inch pieces
- 1 lb large shrimp raw, peeled, deveined and thawed
- 1 tbsp olive oil
- 1 medium onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1/2 tsp fennel seeds lightly crushed
- 1/8 tsp red pepper flakes
- 1 28-ounce can crushed tomatoes all contents
- 3 cups low-sodium chicken broth prepared
- 1/2 tsp table salt
- 1/4 cup fresh parsley chopped
- 1 tbsp lemon juice
Instructions
- Heat oil in a 6-quart pot over medium heat. Cook onion and celery 8–10 minutes until softened. Add garlic, tomato paste, fennel seeds and pepper flakes; stir for 1 minute.
- Pour in broth and scrape the pot bottom. Add tomatoes and salt. Bring to a simmer, partly cover and cook 15 minutes to blend the flavors.
- Pat cod and shrimp dry. Lower the broth to a gentle simmer and add cod. Cook 3 minutes, then add shrimp and cook 4–6 minutes more until both reach 145°F and the shrimp are opaque. Fold gently rather than stirring hard enough to break the fish.
- Take off heat and stir in parsley and lemon juice. Divide all seafood and broth equally among four bowls. Bread is a serving suggestion outside the estimate.
Notes
One of 4 equal portions of the complete recipe. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition is estimated and changes with brands and portions.