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  • Serves 6
  • |
  • prep time: 15 minute(s)
  • |
  • cook time: 15 minute(s)
2 tsp. Bertolli® Classico™ Olive Oil
1 large onion, sliced
1 stalk celery, sliced
1/2 tsp. crushed red pepper flakes
3 cloves garlic, chopped
1 bag (10 oz.) baby spinach or escarole
1 jar Bertolli® Vineyard Premium Collections Fire Roasted Tomato with Cabernet Sauvignon Sauce
1 cup water
1- lb. cod fillet
1/2 lb. uncooked medium shrimp, peeled and deveined
1 Tbsp. finely chopped fresh parsley

  • Heat Olive Oil in deep 12-inch nonstick skillet over medium-high heat and cook onion, celery and red pepper flakes, stirring occasionally, 5 minutes or until tender. Stir in garlic and cook 1 minute. Add spinach and cook, stirring occasionally, 2 minutes until almost wilted. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low. Add cod and shrimp and simmer 8 minutes or until shrimp turn pink and cod flakes with a fork.
  • Garnish with parsley.

Nutrition Information per serving
Calories 220, Calories From Fat 45, Saturated Fat 0.5g, Trans Fat 0g, Total Fat 5g, Cholesterol 90mg, Sodium 600mg, Total Carbohydrates 20g, Sugars 11g, Dietary Fiber 4g, Protein 25g, Vitamin A 50%, Vitamin C 30%, Calcium 10%, Iron 25%