Seafood Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
10 small shrimp, shelled1/2 pound bay scallops2 garlic cloves, minced2 tablespoons extra-virgin olive oil1 large onion, chopped1 large yellow bell pepper, cut into 3- by 1/4-inch strips2 teaspoons all-purpose flour1 tablespoon tomato paste1 cup bottled clam brotha 14- by 16-ounce can whole tomatoes, drained, reserving juice, and chopped1/2 teaspoon Italian seasoning1/4 teaspoon dried hot red pepper flakes10 mussels (preferably cultivated), scrubbed well and beards pulled off1/3 cup dry vermouth or dry white wine2 tablespoons minced fresh flat-leafed parsley leaves
In a small bowl toss shrimp and scallops with garlic and 1/2 tablespoon oil and let stand while preparing stew.
In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user DAWNKV.
In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.
Number of Servings: 2
Recipe submitted by SparkPeople user DAWNKV.
Nutritional Info Amount Per Serving
- Calories: 545.9
- Total Fat: 20.8 g
- Cholesterol: 101.3 mg
- Sodium: 1,262.3 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 4.5 g
- Protein: 40.8 g
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