- Servings: 6
- Prep Time: 35 minutes
- Total Time: 35 minutes
|¾ lb||Fresh or Frozen Cod, haddock, bass or other firm-fleshed fish fillets|
|½ lb||Fresh or Frozen Peeled & Deveined Medium Shrimp|
|¾ cup||Chopped Onion|
|3 cloves||Garlic, minced|
|1 Tbsp||Olive Oil|
|4 cups||Reduced-sodium Chicken Broth|
|2 cups||Cubed Red Potato|
|1 cup sliced||Celery|
|1 cup||Frozen Cut Green Beans|
|1 tsp||Dried Thyme Leaves|
|½ tsp||Dried Oregano Leaves|
|1 can||(14 1/2 Oz.) Diced Tomatoes|
|1 can||(6 Oz.) Tomato Paste|
|Crackers Keebler® Club® Original|
Thaw fish and shrimp, if frozen. Cut fish into 1-inch pieces. Refrigerate fish and shrimp until ready to use.
In Dutch oven cook onion and garlic in olive oil until tender. Stir in chcken broth, potato, celery, green beans, thyme, oregano, pepper and bay leaves. Bring to a boil; reduce heat. Cover and simmer for 10 to 15 minutes or until potatoes are nearly tender. Stir in undrained tomatoes and tomato paste. Return to boiling.
Gently stir in fish and shrimp. Return mixture just to boiling. Cover and simmer for 3 to 5 minutes or until fish flakes easily with a fork and shrimp turn opaque. Remove and discard bay leaves. Ladle into bowls. Serve with crackers.
carbohydrate 25g; sodium 220g; fiber 4g; cholesterol 85mg; total fat 6g; calories 240; protein 24g