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1. In a 4 quart saucepan, heat the oil over medium heat until hot.
2. Add the yellow pepper and onion.
3. Cook for 5 to 6 minutes or until softened and lightly browned.
4. Stir frequently.
5. Stir in the garlic and cook for one minute, stirring constantly.
6. Stir in the stewed tomatoes, vegetable juice, 1/2 cup water, and 1/4 teaspoon salt.
7. Cover and heat to boiling over high heat.
8. Reduce the heat to low and simmer.
9. Cover for 10 minutes.
10. Stir in the cod and shrimp.
11. Cover and simmer for 3 to 4 minutes or until the cod and shrimp just turn opaque throughout.
12. Stir once very gently.
13. Ladle the stew into 4 large soup bowls.
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