Ingredients
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
Preparation
Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
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.
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.
