Photo adapted from Allrecipes.
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- 2 Tbsp
- 1-1/2 lb
- striped bass fillets or skinless cod, cut into serving pieces
- 1 lb
- shelled and deveined shrimp (fresh or frozen)
- 1-1/2 lb
- crab or 2 (12 ounces) packages frozen crab, cut into chunks
- large onion, chopped
- medium green pepper, chopped
- garlic clove, minced
- 1 can(s)
- (28 ounces) tomatoes, cut up
- 1/2 c
- white wine
- 1/4 c
- chopped parsley
- salt and pepper to taste
1Thaw crab and shrimp.
Cover and refrigerate shellfish and fish till needed, about 45 minutes before serving.
2In Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
Add tomatoes and their liquid, wine, parsley and seasoning; reduce heat to low, cover and simmer 15 minutes.
3Increase heat to medium high; add fresh crab and cook 10 minutes, stirring occasionally.
If using frozen crab, add during last 2 minutes of cooking.
Carefully add fillet pieces and shrimp. Return to boiling; then reduce heat.
4Cover and simmer for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender.
Serve immediately in soup bowls.