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12 oz. fresh or frozen Cod, Pike or other fish Fillets
8 oz. fresh or frozen peeled and deveined Shrimp
2 cups chicken broth
1 cup sliced fresh mushrooms
1 large carrot, sliced
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp. dried marjoram, crushed
1 bay leaf
1/8 tsp. salt
1/8 tsp. pepper
1 (15 oz.) can tomato sauce
2 large tomatoes, peeled, seeded and chopped
2 Tbsp. snipped parsley
1/2 tsp. finely shredded lemon peel
Thaw fish and Shrimp, if frozen. Cut fish into 1 inch pieces.
In a large saucepan, combine broth, mushrooms, carrot, onion, garlic, marjoram, bay leaf, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 10 minutes, or until vegetables are tender. Stir in tomato sauce, tomatoes, fish and Shrimp. Return to boiling; reduce heat. Cover and simmer 2 to 3 minutes or until fish flakes easily. Discard bay leaf. Sprinkle with parsley and lemon peel.
To get well rounded homemade taste without overcooking fish and Shrimp, simmer the vegetables and seasonings together in broth first, then add the seafood and cook just 2 or 3 3 minutes.