INGREDIENTS
28
canned tomatoes
2 tbsps
capers
1 large
carrot
1/8 tsp
dried chile flakes
1/2 cup
dry white wine
1 1/4 lbs
fish
1/2 cup
flat-leaf parsley
3 cloves
garlic
1/2 tsp
kosher salt
1 tbsp
olive oil
1 medium
onion
1/2 tsp
oregano
1
red bell pepper
4 servings
Salt & Pepper
1/2 lb
shrimp
3/4 cup
vegetable broth