• 1 ½ tomato peeled and chopped
• 2/3 cup chopped Italian parsley
• 1/3 squeezed lemon
• 1 small chopped onion
• 1 chopped left over peeled mirliton squash
• 1 TBSP EVOO and 1 TBSP butter
• 2 pieces frozen cod
• 6 shrimp with tail shells still on
• chicken stock
• 1 cup chardonnay wine
• I didn’t add salt, pepper or garlic.

Sauté onions and squash in oil, add wine, add the fish and the chicken stock just to the top of the fish. Cook on low in a covered Dutch oven 30 minutes. Remove shrimp and peel shell off shrimp, return shrimp, add the remaining ingredients and cook covered another 15 minutes. Serve with garlic toast. The shells on the shrimp add more seafood flavor so no need for oyster sauce or some seafood stock.