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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 221.3
  • Total Fat: 3.9 g
  • Cholesterol: 245.3 mg
  • Sodium: 231.2 mg
  • Total Carbs: 8.2 g
  • Dietary Fiber: 1.8 g
  • Protein: 31.7 g

View full nutritional breakdown of Seafood Stew calories by ingredient
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Seafood Stew

Submitted by: MAURMAUR

Introduction

You can also add crayfish to this recipe if desired, or any other type of fish that you prefer. You can also add crayfish to this recipe if desired, or any other type of fish that you prefer.
Number of Servings: 16

Ingredients

    4 cups water
    2 cups white wine
    2 celery stalks, coarsely chopped
    2 carrots, coarsely chopped
    1 1/2 lbs medium shrimp, washed
    1 tbsp extra virgin olive oil
    2 medium onions, finely chopped
    2 medium red bell peppers, finely chopped
    4 medium tomatoes, dipped in boiling water for 30 seconds, peeled and chopped
    2 tbsp tomato paste
    2 tsp chopped fresh thyme
    2 tsp chopped fresh oregano
    1 1/2 lbs sea bass fillets, cut into chunks
    1 1/2 lbs small squid, cleaned and sliced
    pepper, to taste (I use about 1-2 tbsp)
    dash of salt (optional)

Directions

In large saucepan, stir together water, white wine, celery and carrots. Bring to simmer and cook for 5 minutes. Add shrimp and simmer for 3 to 4 minutes. Strain shrimp and vegetables from broth and set broth aside.

Peel shrimp and discard shells and vegetables.

Warm olive oil in large saucepan over medium-high heat. Cook onions and peppers until tender, about 6 minutes.
Stir in tomatoes, tomato paste, thyme and oregano.
Add reserved broth and bring it to simmer.

Stir in sea bass and squid and simmer for 2 minutes.

Return and shrimp to broth and simmer 1 more minute.

Season to taste, ladle into bowls and serve immediately.

Number of Servings: 16

Recipe submitted by SparkPeople user MAURMAUR.






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