Spicy Fish Stew

Ingredients

• 2 tsp. Bertolli® Classico™ Olive Oil
• 1 large onion, sliced
• 1 stalk celery, sliced
• 1/2 tsp. crushed red pepper flakes
• 3 cloves garlic, chopped
• 1 bag (10 oz.) baby spinach or escarole
• 1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
• 1 cup water
• 1- lb. cod fillet
• 1/2 lb. uncooked medium shrimp, peeled and deveined
• 1 Tbsp. finely chopped fresh parsley

Directions

1. Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, celery and red pepper flakes, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 1 minute. Add spinach and cook, stirring occasionally, 2 minutes until almost wilted. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low. Add cod and shrimp and simmer 8 minutes or until shrimp turn pink and cod flakes with a fork.
2. Garnish with parsley.