Source: dLife

Cajun seasoned shrimp and fish stew.

Servings

8 oz halibut fillets , fresh or frozen, skinless
6 oz raw medium shrimp , peeled and deveined (fresh or frozen)
2 tsp olive oil
0.67 cup fresh chopped onion
1 medium carrots , finely chopped (equal to 1/2 cup)
0.5 cup sweet bell peppers , chopped (red or green)
2 medium garlic cloves , minced
14.5 oz whole canned unsalted tomatoes , undrained and chopped
8 oz no-salt tomato sauce
1 cup low sodium chicken broth
0.25 cup red wine , dry (or reduced sodium chicken broth)
2 bay leaves
1 tbsp fresh thyme , snipped (or 1 tsp dried, crushed)
0.5 tsp cajun seasoning
0.25 tsp ground cumin
0.25 tsp hot red pepper flakes (optional)

1 Thaw fish and shrimp, if frozen. Rinse fish and shrimp. Pat dry with paper towels. Cover and chill until needed.
2 In large saucepan, heat oil over medium high. Cook and stir onion, carrot, sweet pepper, and garlic until tender.
3 Add undrained tomatoes, tomato sauce, chicken broth, wine (or additional chicken broth), bay leaves, dried thyme (if using), Cajun seasoning, cumin, and crushed red pepper, if desired.
4 Bring to boil, reduce heat. Simmer, covered, for 20 minutes.
5 Gently stir in fish pieces, shrimp, and fresh thyme (if using). Simmer, covered, about 5 minutes or until the fish flakes easily when tested with a fork and shrimp turn opaque. Discard bay leaves.

Other skinless fish fillet such as orange roughy or sea bass can be substituted for halibut.