Food columnist Renee Enna published this recipe which relies on less-expensive ingredients to create a toothsome fish stew. She suggests using whatever firm white fish is on sale, shredded crab to thicken the stew, and mushrooms to provide texture in place of shellfish. Serve with a crusty bread. I've made the salt optional and suggested low-sodium tomatoes to try to reduce the sodium level,

Ingredients

4 serv.

tablespoons olive oil↗2 tablespoons
cups chopped onions1 1⁄2 cups
cup sliced mushrooms1 cup
tablespoon mixed Italian herbs↗1 tablespoon
garlic clove, minced↗1
teaspoon salt (optional)↗1⁄4 teaspoon
(optional)
teaspoon red pepper flakes↗1⁄4 teaspoon
fresh ground black pepper↗
(16 ounce) cans low-sodium diced tomatoes, with their liquid↗2 ounce
cup dry red wine (or to taste)↗1⁄3 cup
ounces white fish fillets (mahi-mahi, halibut, cod suggested)12 ounces
(6 ounce) jar roasted red peppers, drained and chopped↗1 ounce
(6 ounce) can all-white crabmeat↗1 ounce
cooked shrimp, tails removed (optional)↗8 -12
(optional)
teaspoon sugar (optional)↗1 teaspoon
(optional)
chopped fresh parsley (garnish)

Step-by-step instructions

1
Heat the oil over medium-high heat in a Dutch oven and add the onion; cook, stirring, until softened, about 2 minutes.
2
Stir in the mushrooms, Italian herbs, garlic, salt, red pepper flakes, and black pepper and cook until the mushrooms have softened, about 2 minutes.
3
Stir in the tomatoes and wine and heat to a boil.
4
Cut the fillets into chunks and stir into the soup, making sure all pieces are submerged. Reduce heat to a slow boil and cook until the fish is cooked through, about 5 minutes.
5
Stir in the crabmeat, roasted red peppers and shrimp, if using. Continue to cook until just heated through, about 3 minutes.
6
Taste - if acidic, add the sugar.
7
Serve garnished with the parsley.

Source: food.com

Original recipe ↗

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