Fish and Shrimp Cacciatore
1 large onion, diced
1 red and 1 green bell pepper, thinly sliced
2 garlic cloves, crushed
1 28-ounce can tomatoes, drained
1/4 cup fresh herbs (oregano, parsley, basil)
1 cup white wine
tomato water
1 pound white fish, cubed into bit size pieces
1 pound shelled and deveined shrimp
In a large sauté pan with a lid, saute onion, bell pepper, 2 crushed garlic cloves; add drained tomatoes increase heat and cook 4 minutes. Add fresh herbs; cook until almost dry, stirring often. Add wine and tomato water, reduce liquid by half; add fish and shrimp; cook until shrimp is pink and fish is flaky. Serve over rice.