Chilean Seafood Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 346.8
- Total Fat: 7.8 g
- Cholesterol: 194.9 mg
- Sodium: 395.8 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.9 g
- Protein: 52.8 g
View full nutritional breakdown of Chilean Seafood Stew calories by ingredient
Introduction
A really easy and delicious seafood stew -- and a generous 2 cup serving. Sutbstute any firm fish you like. We've even made it with tilapia, which falls apart, but is stil mighty tastey. You can also use lemons instead of limes. You can also substitute any colored pepper you'd like. Serve with lime wedges and flour or corn tortillas, if desired (tortillas are not included in nutritional calculations). A really easy and delicious seafood stew -- and a generous 2 cup serving. Sutbstute any firm fish you like. We've even made it with tilapia, which falls apart, but is stil mighty tastey. You can also use lemons instead of limes. You can also substitute any colored pepper you'd like. Serve with lime wedges and flour or corn tortillas, if desired (tortillas are not included in nutritional calculations).Number of Servings: 6
Ingredients
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1 Tbsp olive oil
1 medium yellow onion, sliced
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1 red bell pepper, sliced
4 garlic cloves, finely chopped
1 tsp chopped jalepeno
1 cup bottled or frozen clam juice
1 can (28 oz) whole tomatoes in juice
1 bay leaf
1 lime, juiced, plus 2 limes, quartered (for garnish)
2 lbs Chilean sea bass, cut into 2-inch pieces, or any mild white fish
1 lb medium raw shrimp, peeled
1 cup whole cilantro leaves, chopped
4 scallions, chopped
Flour or corn tortillas (optional, not included in nutritional calculation)
Directions
Makes 6 servings (generous 2 cups/serving)
In a large Dutch oven, heat the olive oil over a medium-high flame. Saute the onions until they begin to turn brown, 8-10 minutes.
Toss in the bell peppers and cook an additional 3 minutes.
Add the garlic, jalepeno, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, and then reduce to a simmer for 15 minutes.
Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions.
Serve with lime wedges and tortillas if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LSDALOIA.
In a large Dutch oven, heat the olive oil over a medium-high flame. Saute the onions until they begin to turn brown, 8-10 minutes.
Toss in the bell peppers and cook an additional 3 minutes.
Add the garlic, jalepeno, clam juice, tomatoes, bay leaf, and lime juice (1/4 cup). Bring to a boil, and then reduce to a simmer for 15 minutes.
Add the sea bass and the shrimp and continue cooking 5 minutes, until the shrimp are opaque. Remove from heat, discard the bay leaf, and stir in the cilantro and scallions.
Serve with lime wedges and tortillas if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user LSDALOIA.