- 2 pounds fish fillets, cut into 2-inch pieces
- 1 pound large shrimp, about 16 pieces
- 2 tablespoons olive oil
- 1/2 cup sliced red onion
- 8 cloves garlic, thinly sliced
- 2 tablespoons chopped fresh oregano
- 1/4 cup chopped fresh basil
- 16 pimento-stuffed green olives, cut in half
- 1/2 cup white wine
- 1/8 cup sliced banana pepper
- 1 (35-ounce) can whole tomatoes, crushed by hand
Lay fish and shrimp in a single layer in an oven-proof baking dish. Put the olive oil in a heavy-bottomed saucepan over medium heat. When oil is hot, add the onions and cook for 1 minute. Stir in the garlic and oregano and cook for 1 minute. Add the basil, olives and white wine. Bring to a simmer and reduce until almost dry. Stir in the banana peppers and tomatoes. Return to a simmer and cook for 15 minutes. Pour over the fish and shrimp, and bake in a preheated 350-degree oven for 15 to 20 minutes. Serve over rice or with a good crusty bread and extra olive oil. Serves 8 to 10.
