I tablespoon plus I teaspoon olive or vegetable oil
1/2 cup each diced onion, celery, carrot, and green bell pepper
I garlic clove, minced
2 cups canned Italian tomatoes (with liquid);
drain and chop tomatoes, reserving liquid
I 1/2 cups water
6 ounces pared potato, cut Into cubes
I tablespoon chopped fresh Italian (flat-leaf) parsley
I packet Instant chicken broth and seasoning mix
I bay leaf
1/4 teaspoon thyme leaves
1/8 teaspoon pepper
10 ounces firm white fish fillets, cut Into chunks
5 ounces shelled and deveined medium shrimp
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In 2-quart saucepan heat oil; add onion, celery,
carrot, bell pepper, and garlic and saute until
tender-crisp, about 5 minutes.
Add remaining ingredients except fish and shrimp
and bring to a boil. Reduce heat, cover, and
let simmer until potatoes are tender, 20 to 25 minutes.
Add fish and shrimp and stir to combine;
cook until fish flakes easily when tested with a
fork and shrimp just turn pink, about 5 minutes.
Remove and discard bay leaf before serving.
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