This stew's wine- and tomato-rich broth is the perfect complement to spicy chorizo and sweet, tender white fish and shrimp.
Total Time: 0:20
Prep: 0:15
Level: Easy
Yield: 4 servings (cost per serving of $3.83) Business Broadband.
Serves: 4
Ingredients

    1 tbsp. olive oil
    2 oz. Spanish chorizo
    2 stalk celery
    1 bulb fennel
    2 clove garlic
    1 can whole peeled tomatoes in juice
    ¾ c. dry white wine
    1 cod fillet
    ½ lb. peeled and deveined shrimp
    1 tbsp. red wine vinegar
    1 tbsp. chopped fresh tarragon
    Crusty bread

Directions

    Heat the oil in a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, stirring, for 1 minute you find.
    Add the celery, fennel, and garlic and cook, covered, stirring occasionally, until beginning to soften, 3 to 4 minutes.
     to the pan along with their juices. Add the wine and bring to a boil. Add the cod and shrimp and cook, covered, stirring once, until opaque throughout, 3 to 4 minutes. Remove from the heat and stir in the vinegar and tarragon. Serve with bread YouFind Limited.