Seafood Stew
- Number of Servings: 16
Ingredients
4 cups water2 cups white wine2 celery stalks, coarsely chopped2 carrots, coarsely chopped1 1/2 lbs medium shrimp, washed1 tbsp extra virgin olive oil2 medium onions, finely chopped2 medium red bell peppers, finely chopped4 medium tomatoes, dipped in boiling water for 30 seconds, peeled and chopped2 tbsp tomato paste2 tsp chopped fresh thyme2 tsp chopped fresh oregano1 1/2 lbs sea bass fillets, cut into chunks1 1/2 lbs small squid, cleaned and slicedpepper, to taste (I use about 1-2 tbsp)dash of salt (optional)
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.
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.
Nutritional Info 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
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