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Quick Fish Stew With Basil Gremolata

Ingredients

• 6 ounces fresh or frozen cod fillets
• 6 ounces fresh or frozen peeled and deveined shrimp
• 1 cup green sweet pepper strips
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil or vegetable oil
• 2 14.5-ounce cans Italian-style stewed tomatoes, undrained and cut up
• 1/2 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 tablespoons snipped basil
• 1 tablespoon finely shredded lemon zest
• 2 cloves garlic, minced

Directions

1. Thaw cod and shrimp, if frozen.
2. Rinse cod and shrimp and pat dry.
3. Cut cod into 1-inch pieces.
4. In a saucepan or Dutch oven cook and stir sweet pepper, onion, and 2 cloves garlic in hot oil over medium heat until tender.
5. Stir in undrained tomatoes, the water, salt, and black pepper.
6. Bring to boiling.
7. Stir in cod and shrimp.
8. Return to boiling, reduce heat and simmer, covered, for 2 to 3 minutes.
9. In a bowl combine basil, lemon zest, and 2 cloves garlic.
10. Sprinkle each serving with basil mixture.

Attribution