• 1/4 cup extra virgin olive oil
  • 1 large onion, chopped
  • 2 large cloves garlic
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 bottles (8 oz. ea.) clam juice
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 lb. firm flesh fish fillets
  • 1 lb. uncooked large shrimp
  • Pinch saffron (optional)


  1. In 4-quart heavy-duty saucepot, heat olive oil over medium-high heat and cook onion and garlic, stirring occasionally, 3 minutes or until onion is tender. Stir in Sauce, clam juice, salt and pepper. Reduce heat to low and simmer covered, stirring occasionally, 15 minutes. Add fish. (If liquid has reduced, add 1/2 cup water). Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 5 minutes. Stir in shrimp and simmer 5 minutes, stirring occasionally, until shrimp turn pink. Stir in saffron. Serve, if desired, with sliced bread for dunking.

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