Wonderful Seafood Stew

• skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)8 ounces
• shrimp (fresh or frozen peeled and deveined)↗6 ounces
• olive oil↗2 teaspoons
• chopped onion2⁄3 cup
• finely chopped carrot1⁄2 cup
• chopped sweet pepper (red or green)1⁄2 cup
• garlic cloves, minced↗2
• (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up1
• (8 ounce) can low-sodium tomato sauce↗1
• reduced-sodium chicken broth↗1 cup
• dry red wine or 1/4 cup reduced-sodium chicken broth↗1⁄4 cup
• bay leaves↗2
• snipped fresh thyme or 1 teaspoon dried thyme, crushed1 tablespoon
• cajun seasoning1⁄2 teaspoon
• ground cumin↗1⁄4 teaspoon
• teaspoon crushed red pepper flakes (optional)↗1⁄4

Step-by-step instructions

1. 1

   Thaw fish and shrimp, if frozen.

2. 2

   Rinse fish and shrimp; pat dry.

3. 3

   Cut the fish into 1-inch pieces.

4. 4

   Cover and chill fish pieces and shrimp until needed.

5. 5

   In a large saucepan heat olive oil over medium-high heat.

6. 6

   Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.

7. 7

   Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.

8. 8

   Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.

9. 9

   Gently stir in the fish pieces, shrimp, and fresh thyme (if using).

10. 10

    Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.

11. 11

    Remove the bay leaves before serving.