- 1 cup onion, chopped
- 2 (14.5 ounce) cans DEL MONTE® Original Style Stewed Tomatoes
- 1 (13.75 ounce) can chicken broth
- 1 (8 ounce) bottle clam juice
- 1 (6 ounce) can DEL MONTE® Tomato Paste
- 3 cups potatoes, diced
- 1 pound firm white fish (bass, pollack, haddock or cod), cut into bite-size cubes
- 1/2 pound medium shrimp, shelled and deveined
- 1 1/2 teaspoons thyme
- In Dutch oven, combine onion, stewed tomatoes, broth, clam juice, tomato paste and potatoes.
- Bring to boil; reduce heat. Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Add remaining ingredients and simmer additional 5 minutes or until fish is cooked.
- Garnish with chopped parsley and serve with French bread, if desired.