Italian Fish Stew with Artichoke Hearts and Tomatoes

Based on a classic Italian fish stew with some of my personal favorites thrown in (artichokes and shrimp). Serve with warm, crusty bread for a completely satisfying meal.
Yield 4 servings

2 tablespoons olive oil
1 1/2 cup chopped onion
5 large garlic cloves, chopped
1 teaspoon Italian herb blend (oregano, basil, rosemary, thyme)
1 cup chopped fresh parsley, divided use
1 tablespoon drained capers
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 14-oz. cans diced tomatoes
4 cups cold water
1 cup dry white wine
1 pound white fish fillets (such as sea bass, cod, halibut)
1 pound shrimp, peeled and deveined
1 14-oz. can of artichoke hearts, drained and sliced in half lengthwise
Juice of.5 lemon +
Salt and freshly ground pepper, to taste +

1 In a large pot, heat oil, then saute onion until it starts to soften.
2 Add garlic and saute 1 minute. Add herbs, 1/2 of the parsley, capers, thyme, and red pepper flakes and saute for 2 minutes.
3 Add tomatoes, water and white wine. Simmer for 8-10 minutes.
4 Add seafood and artichoke hearts, cook 7-8 minutes. Fish fillets should be cooked but mostly holding together.
5 Add lemon juice, salt and freshly ground pepper to taste.
6 Scoop a serving of fish and shrimp into a bowl, then ladle vegetables and broth around. Garnish with remaining parsley.

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