Ingredients
2 tablespoons olive oil2 medium red onions, chopped3 garlic cloves, minced1 can (28 ounces) no-salt-added crushed tomatoes1 carton (32 ounces) vegetable stock1 cup dry red wine1-1/2 teaspoons Italian seasoning1/2 teaspoon pepper1/2 teaspoon crushed red pepper flakes, optional6 ounces uncooked shrimp (31-40 per pound), peeled and deveined1 can (6 ounces) lump crabmeat, drained2 cod fillets (6 ounces each), cut into 1-inch pieces1/3 cup chopped fresh parsleyShredded Parmesan cheese, optional
Preparation
In a 6-qt. stockpot, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add tomatoes, stock, wine, Italian seasoning and pepper; stir in pepper flakes if desired. Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend.
Add shrimp, crab, cod and parsley; cook until shrimp turn pink and fish just begins to flake easily with a fork, 3-5 minutes longer. If desired, top each serving with cheese.
