Fisherman's Stew

Fisherman's Stew
Yields: About 5 1/2 cups or 4 main-dish servings

1 tablespoon olive oil
1 medium onion, chopped
1 yellow pepper, chopped
1 stalk celery, chopped
2 garlic cloves, crushed with press
1 teaspoon Cajun seasoning or to your taste
Salt to your taste
1 can (14 1/2 ounces) diced tomatoes
1 cup water
1/2 cup dry white wine or chicken broth
1/2 pound cod fillet, cut into 1-inch chunks
1/2 pound shelled and deveined medium shrimp
Crusty bread (optional)

1. In 4-quart saucepan, heat oil over medium-high heat. Add onion, pepper, and celery, and cook 8 to 10 minutes or until onion is tender and golden, stirring occasionally. Stir in garlic, Cajun seasoning, and 1/2 teaspoon salt, and cook 1 minute, stirring.

2. Add tomatoes, water, and wine; heat to boiling. Reduce heat to medium-low and simmer, covered, 10 minutes.

3. Stir in cod and shrimp. Cover and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout, gently stirring once. Ladle stew into 4 large soup bowls and serve with bread if you like.