INGREDIENTS
3
salmon fillets, skinned and cut into 3/4-inch cubes
1/2 lb
Shrimp, medium
1/4 tsp
Basil, dried
1
Bay leaf
2
Carrots, medium
1
Garlic clove
1
Green pepper, small
1
Onion, small
1/2 tsp
Oregano, dried
3 tbsp
Parsley, fresh
1 can
Tomatoes
3/4 cup
White wine or chicken broth
1 can
Tomato sauce
1/4 tsp
Pepper
1 tbsp
Olive oil