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Monday, October 20, 2014

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Seafood Stew

Seafood Stew
It's a seafood lover's dream. This stew is chock full of fresh produce and only the best-tasting seafood. Serve alone or over a bowl full of pasta. Also, freeze the seafood broth and use at a later date.
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At a glance
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Healthy Eating
Makes
8 servings
Ingredients
    • 2 lb. varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1 inch cubes
    • 2 tbsp. olive oil
    • 1 clove garlic, minced
    • 3 carrots, cut in thin strips
    • 2 cups celery, sliced
    • 1/2 cup onion, chopped
    • 1/4 cup green peppers, chopped
    • 1 can (28 oz.) whole tomatoes, cut up, with liquid
    • 1 cup clam juice
    • 1/4 tsp. dried thyme, crushed
    • 1/4 tsp. dried basil, crushed
    • 1/8 tsp. black pepper
    • 1/4 cup fresh parsley, minced
    Methods/steps
    Heat oil in large saucepan. Sauté garlic, carrots, celery, onion, and green pepper in oil for 3 minutes. Add remaining ingredients, except parsley and fish. Cover and simmer for 10–15 minutes or until vegetables are fork tender. Add fish and parsley. Simmer covered for 5–10 minutes more or until fish flakes easily and is opaque. Serve hot.
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