Spicy Fish Stew

BERTOLLI US
11Ingredients
30Minutes
Calories

Ingredients

US|METRIC
  • 2 teaspoons Bertolli® Classico Olive Oil
  • 1 onions (large, sliced)
  • 1 stalk celery (sliced)
  • 3 cloves garlic
  • 1 jar bertolli vineyard premium collect fire roast tomato with cabernet sauvignon sauc
  • 1/2 teaspoon crushed red pepper flakes
  • 10 bags arugula (or escarole)
  • 1 pound cod
  • 1/2 pound uncook medium shrimp, peel and devein
  • 1 tablespoon finely chopped fresh parsley
  • 1 cup water
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    Directions

    1. Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, celery and red pepper flakes, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 1 minute. Add spinach and cook, stirring occasionally, 2 minutes until almost wilted. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low. Add cod and shrimp and simmer 8 minutes or until shrimp turn pink and cod flakes with a fork.
    2. Garnish with parsley.
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