- 1 tablespoon olive oil
- 2 cups diced onion
- 2 cups diced celery
- 4 cloves garlic sliced thin
- 1 teaspoon dry oregano
- 1 cup white wine
- 28 ounce can chopped tomato
- 8 ounce bottles of clam juice (need 2)
- 1 pound shrimp peeled and deveined
- 1 pound white fish cut into 1 inch pieces
- Salt and pepper to taste
Heat pan over medium heat and add the olive oil and onion. Cook for 1 minute stirring occasionally. Next add the celery, garlic and oregano and sauté for 2 minutes. Pour in the white wine and stir well. Bring to a simmer and let reduce by half or so. Now add the tomatoes and clam juice and bring to a simmer. Simmer for about 15-20 minutes. Next add in the shrimp and fish pieces and cook until fish and shrimp is just cooked through. Serves 6-8 people with left overs.
