Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, seeded & diced
• 2-3 carrots, diced
• 1-2 celery stalks, diced
• ½ tsp dried oregano
• ¼ tsp dried (crushed) pepper flakes
• ½ cup chopped flat-leaf parsley
• ½ cup dry white wine
• 1 can (28 oz.) diced tomatoes (juices included)
• ¾ cup vegetable broth
• 1 lb. firm white fish (such as tilapia), cut into 1-inch pieces
• ½ lb. medium shrimp, shelled
• Salt & pepper, to taste

Instructions

 1. Heat the olive oil in a large saucepan set over medium heat.

 2. Add the onion, garlic, red bell pepper and carrot. Cook, stirring occasionally, until the onions and peppers are tender, 7 to 8 minutes.

 3. Add the oregano and chile flakes, and cook for 1 minute. Add the parsley and white wine, and cook for 1 additional minute.

 4. Add the tomatoes and vegetable broth, and bring to a simmer. Cover and low simmer 10-15 minutes.

 5. Add the tilapia pieces and cook, stirring occasionally, until the fish is almost cooked through, about 4 minutes.

 6. Add the shrimp and continue to simmer until the shrimp is barely cooked through, 2 to 3 minutes. Remove from heat, season to taste with salt and pepper. Serve.