Hearty Seafood Stew

 

1/2

lb uncooked medium shrimp in shells, thawed if frozen

2

tablespoons vegetable oil

2

medium carrots, thinly sliced (1 cup)

2

medium stalks celery, sliced (1 cup)

1

large onion, chopped (1 cup)

1

clove garlic, finely chopped

1

can (14.5 ounces) stewed tomatoes, undrained

2

cups water

1

tablespoon beef bouillon granules

1

medium potato, cut into 1/2-inch pieces (1 cup)

1

lb cod or other medium-firm fish fillets, cut into 1-inch pieces

1

can (15 to 16 oz) great northern beans, rinsed and drained

1

small zucchini, cut lengthwise in half, then cut crosswise into slices (1 cup)

1

teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves

1/2

teaspoon pepper

Chopped fresh parsley, if desired

• 1 Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• 2 In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
• 3 Stir in shrimp, cod, beans, zucchini, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm. Serve topped with parsley.