Del Monte

By lknight

Ingredients

• 2 cans (14.5 oz. each) Del Monte® Stewed Tomatoes-No Salt Added
• 1 can (6 oz.) Del Monte® Tomato Paste
• 1 can (14.5 oz.) College Inn® Light & Fat Free Chicken Broth 50% Less Sodium
• 1 cup chopped onion
• 1 btl. (8 oz.) clam juice
• 3 cups diced potatoes
• 1 lb. firm white fish (bass, pollack, haddock or cod), cut into bite-size cubes
• 1/2 lb. medium shrimp, shelled and deveined
• 1-1/2 tsp. thyme
• (Optional) parsley
• (Optional) French bread

Preparation

Step 1

Cooking Directions

1. Combine onion, undrained stewed tomatoes, broth, clam juice, tomato paste and potatoes in Dutch oven.
2. Bring to boil; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
3. Add remaining ingredients and simmer additional 5 minutes or until fish is cooked.
4. Garnish with chopped parsley and serve with French bread, if desired.