Quick Fish Stew with Basil Gremolata
- Thaw cod and shrimp, if frozen. Rinse cod and shrimp; pat dry with paper towels. Cut cod into 1-inch pieces. Set cod and shrimp aside.
- In a large saucepan or Dutch oven heat oil over medium heat. Add sweet pepper, onion, and half of the garlic; cook until tender, stirring occasionally. Stir in tomatoes, the water, salt, and black pepper. Bring to boiling. Stir in cod and shrimp. Return to boiling; reduce heat. Simmer, covered, for 2 to 3 minutes or until cod begins to flake when tested with a fork and shrimp are opaque.
- For basil gremolata, in a small bowl combine basil, lemon peel, and the the remaining garlic. Ladle stew into bowls. Sprinkle with basil gremolata.
From the Test Kitchen
Prepare soup through Step 2. Let soup cool. Transfer soup to a freezer-safe container, leaving about 1/2 inch of space between the top of the soup and the rim of the container. Label and freeze up to 3 months. Reheat in the microwave or on the stove-top and continue with Step 3.
Test Kitchen Tip
Nutrition Facts (Quick Fish Stew with Basil Gremolata)
- Per serving:
- 197 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 83 mg chol. ,
- 686 mg sodium ,
- 19 g carb. ,
- 5 g fiber ,
- 19 g pro.