This 20 minute seafood stew has a light broth made from tomatoes, garlic, fresh herbs and white wine. Plus it's packed full of fresh cod and shrimp.

2 tablespoons olive oil

4 cloves garlic, minced

1 (15 ounce) can Italian seasoned diced tomatoes

1 cup seafood stock

3/4 cup dry white wine

1/2 teaspoon crushed red pepper

1 pound skinned cod, cut into 1-inch chunks

1 pound fresh large (31-35) shrimp, shelled and deveined

1/3 cup finely chopped fresh basil

1/3 cup finely chopped fresh parsley

1/2 lemon, juiced

Kosher salt, to taste

3 tablespoons unsalted butter

1/2 cup panko bread crumbs

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh parsley

Kosher salt and pepper, to taste

For soup: In a 6-quart soup pot add olive oil and set over medium heat. Once the oil is slightly warm add in the garlic and saute for a few minutes so the garlic is fragrant but not browning. Stir in the tomatoes, stock, wine and crushed red pepper. Let simmer for about 10 minutes just to help the flavors come together. After about 10 minutes add in the cod and shrimp. Let it simmer for about 5 minutes just to cook through the seafood. This step could take less time and you don't want it to overcook so keep an eye on the food. Once finished cooking remove from the heat and stir in basil, parsley and lemon juice. Taste and season with desired amount of kosher salt. Optional: top with buttery herbed panko crumbs For panko crumbs: In a small skillet set over medium heat add butter. Once the butter is melted add in remaining ingredients. Cook for about 5 minutes just to get the panko crumbs nice and toasted brown.