ingredients
- Salt and pepper
- Hot pepper sauce (optional)
- 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 cup water
- 1/2 pound raw shrimp, peeled and deveined
- 4 green onions, chopped
- 1 pound scrod or other firm white fish, cut into 1″ cubes
- 1/4 teaspoon red-pepper flakes (optional)
- 1/2 teaspoon dried oregano
- 1 cup Italian-style stewed tomatoes
- 2 cloves garlic, finely chopped
- 2 stalks celery, thinly sliced
- 1 small green pepper, chopped
- 1 tablespoon olive oil
- 1 package (10 ounces) frozen cut okra
prepration
Heat oil in a large saucepan over medium heat. Cook green onions, pepper and celery 10 minutes, until softened. Stir in garlic and cook 1 minute more. Add tomatoes, broth, water, okra, oregano and red-pepper flakes. Cook on low 5 minutes for flavors to blend.
Add fish and shrimp to saucepan; cook 3 to 4 minutes, until seafood is opaque and just cooked through. Season with salt and pepper. Serve with hot pepper sauce on the side.
