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© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry. Cut the fish into 1-inch pieces. Cover and chill fish pieces and shrimp until needed.
In a large saucepan, heat olive oil over medium-high heat. Add onion, carrot, bell pepper and garlic; cook, stirring, until tender. Stir in the undrained tomatoes, tomato sauce, broth, wine (or more broth), bay leaves, dried thyme (if using), Cajun seasoning, cumin and, if desired, crushed red pepper. Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
Gently stir in the fish pieces, shrimp and fresh thyme (if using). Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque. Remove the bay leaves before serving.