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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 teaspoon vegetable oil |
cooking spray |
1/2 cup chopped onion (about 1 small) |
1/2 cup chopped celery |
1/2 teaspoon salt |
1 1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
2 tablespoons dry red wine |
1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained |
6 ounces peeled and deveined shrimp |
6 ounces halibut fillets, cut into bite-size pieces |
Directions:
1. Heat oil in a Dutch oven coated with cooking spray over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes. Add wine and tomato. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
2. Add shrimp and halibut to pan. Cover and simmer 5 additional minutes or until shrimp are done and fish flakes easily when tested with a fork.
3. Tip: If you're buying unpeeled shrimp, you'll need to buy 1/2 pound to get 6 ounces of peeled and deveined.
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