2 tablespoons olive oil
1 1/2 cups chopped onions
1 cup sliced mushrooms
1 tablespoon Italian-herb blend
1 garlic clove, peeled and minced
1/4 teaspoon each: salt and red-pepper flakes
Freshly ground black pepper, to taste
2 (16-ounce) cans diced tomatoes, with liquid
1/3 cup red wine, or to taste
3 firm fish fillets (12 ounces total), such as mahi-mahi, cod or halibut, cut in chunks
1 (6-ounce) jar roasted red peppers, drained and coarsely chopped
1 (6-ounce) can all-white crabmeat
8 to 12 frozen cooked shrimp, tails removed (optional)
1 teaspoon sugar (optional)
Chopped, fresh parsley, for garnish
Heat the oil in a large saucepan or Dutch oven over medium-high heat; add the onion. Cook, stirring occasionally, until softened, for about 2 minutes. Stir in the mushrooms, herb blend, garlic, salt, red-pepper flakes and black pepper to taste; cook until mushrooms are softened, for about 2 minutes. Stir in the tomatoes and wine; heat to a boil.
Stir in the fish, making sure pieces are submerged; lower heat so mixture remains at a slow boil until fish is cooked through, for about 5 minutes. Stir in the roasted red peppers, crabmeat and shrimp, if using. Heat until warmed through, for about 3 minutes. Taste; if stew is too acidic, stir in the sugar. Serve, topped with the parsley.
Makes 4 servings.