Mediterranian Seafood Stew with Veges

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 210.9
  • Total Fat: 7.9 g
  • Cholesterol: 68.7 mg
  • Sodium: 249.8 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.2 g

View full nutritional breakdown of Mediterranian Seafood Stew with Veges calories by ingredient
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Number of Servings: 4


    2 tb olive oil
    2 lg cloves garlic -- minced
    3 c fresh tomato pulp
    1 (or canned tomatoes
    1 drained)
    1 plus 1 cup reserved juice
    1 (add white wine if needed to
    1 make 1 cup)
    1 8-oz bottle
    1 c dry white wine
    1 bay leaf
    1/4 ts dried thyme
    2 pn saffron threads --
    1 (optional)
    1/2 onion -- chopped(1/2 cup)
    1/2 green bell pepper --
    1 chopped(1/2 cup)
    1 zucchini -- 1-inch pieces
    1 (1cup)
    1 lb firm, white-fleshed fish --
    1 sliced in large pcs.
    1/4 lb scallops
    1/4 lb shrimp -- peeled and
    1 deveined
    1/3 c chopped fresh parsley
    1 clam juice


Heat 1 tbls. olive oil in deep heavy saucepan over low heat. Add garlic and cook 1 minute or until fragrant (do not brown) Add can of tomatos with juice, clam juice,wine,bay leaf,and thyme-bring to boil. Lower heat and simmer for 10 minutes. Heat remaining tablespoon olivce oil in a saucepan over medium-low heat. Cook onions and peppers until slightly soft. Add zucchini. Stir, cover and cook for about 4 minutes or until zucchini is just tender-crisp. Remove cover. Add seafood to simmering tomato liquid, adjusting heat so it continues to simmer. Cook about 2 min., or until shrimp are pink and fish is opaquw ( do not over cook) Add veges and 1/4 cup of parsely and simmer 2 minutes or so to meld flabors. Season with salt and freshly ground pepper to taste. Garnish with remaining parsely. Makes 4 servings. 360 calories per serving...10 grams of fat per serving.

Number of Servings: 4

Recipe submitted by SparkPeople user PAMANONYMOUS.

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