1/4 cup chopped onion
1/4 cup chopped celery, or fennel
2 teaspoons olive oil
1 cup dry white wine
28 ounces canned italian plum tomatoes, with juice
1 bay leaf
1/2 teaspoon dried oregano
freshly ground black pepper
1 pound cod or ocean perch, cut into 1-inch pieces, or other lean white fillet
12 medium shrimp, shelled and deveined, about 6 ounces
4 crostini or toasted italian bread
1 tablespoon finely chopped italian parsley
In large broad saucepan, over low heat, combine onion, celery and olive oil. Saute, stirring, about 5 minutes, or until vegetables are tender. Add wine; boil 5 minutes. Add tomatoes, bay leaf, oregano and pepper; stir to break up tomatoes. Cook, uncovered, 5 minutes.
Add fish and shrimp; cover. Cook over low heat about 5 minutes, or until seafood is cooked through.
Place a crostini in each bowl. Divide seafood and broth evenly among the bowls. Sprinkle with parsley.
Makes 4 servings.
Calories…320…Fat…5 g…Carbs…25 g…Protein…33 g…Sodium…722 mg…Fiber…2 g.