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.
Ingredients
- 32 ounce(s) varied fish fillets (such as haddock, perch, flounder, cod, sole), cut into 1 inch cubes
- 2 tablespoon(s) olive oil
- 1 clove garlic, minced
- 3 carrots, cut in thin strips
- 1 cup(s) celery, sliced
- 1/2 cup(s) onion, chopped
- 1/4 cup(s) green peppers, chopped
- 3 1/2 cup(s) (1 can 28 oz.) whole tomatoes, cut up, with liquid
- 8 floz clam juice
- 1/4 teaspoon(s) dried thyme, crushed
- 1/4 teaspoon(s) dried basil, crushed
- 1/8 teaspoon(s) black pepper
- 1/4 cup(s) fresh parsley, minced
Instructions
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Heat oil in large saucepan.
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Saute garlic, carrots, celery, onion, and green pepper in oil for 3 minutes.
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Add remaining ingredients, except parsley and fish.
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Cover and simmer for 10-15 minutes or until vegetables are fork tender.
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Add fish and parsley.
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Simmer covered for 5-10 minutes more or until fish flakes easily and is opaque.
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Serve hot.
Nutrition
Calories: 1242.62kcalCarbohydrates: 68.23gProtein: 162.33gFat: 31.99gSaturated Fat: 4.76gCholesterol: 489.6mgSodium: 4702.56mgFiber: 16.62gSugar: 35.49g
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