Coquina Fish Stew Recipe

Summary

Difficulty LevelEasyCourse
MethodMain Ingredient

Ingredients

 Onion1 , chopped
 Garlic2 Clove (10 gm), minced
 Olive oil1 Tablespoon
 Celery stalks2 , thinly sliced
 Green pepper1 , diced
 Canned whole baby clams10 Ounce (1 Can)
 Clam juice/Fish stock2 Cup (32 tbs)
 Crushed tomatoes3 1⁄2 Cup (56 tbs)
 Bay leaf1
 Dried marjoram1⁄2 Teaspoon
 Dried thyme1⁄2 Teaspoon
 Ground black pepper1⁄8 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Haddock fillets1 1⁄2 Pound, cut into bite size pieces
 Medium shrimp12 Ounce, peeled and deveined
 Minced fresh parsley2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2963 Calories from Fat 1175

% Daily Value*

Total Fat 128 g196.9%

Saturated Fat 28.8 g144.2%

Trans Fat 0 g

Cholesterol 916.3 mg

Sodium 6683.6 mg278.5%

Total Carbohydrates 226 g75.4%

Dietary Fiber 26.8 g107.2%

Sugars 32.4 g

Protein 244 g487.6%

Vitamin A 257.5% Vitamin C 551.6%

Calcium 119.8% Iron 638.4%

*Based on a 2000 Calorie diet

Directions

In a 4-quart casserole, combine the onions, garlic, and oil.
Cover with wax paper and microwave on high for 4 minutes, or until the onions are translucent.
Add the celery and peppers.
Cover with wax paper and microwave on high for 4 to 6 minutes, or until the vegetables are crisp-tender.
Drain the clams, reserving the liquid.
Set the clams aside.
Pour the liquid into a glass measure and add enough clam juice or stock to equal 2 1/2 cups.
Pour into the casserole.
Stir in the tomatoes, bay leaf, marjoram, thyme, black pepper, and red pepper.
Cover with a lid and microwave on high for 15 to 20 minutes, stirring the stew and rotating the dish twice during this period.
Stir in the haddock.
Cover with a lid and microwave on high for 4 minutes.
Add the shrimp, parsley, and clams.
Cover with a lid and microwave on high for 3 to 4 minutes, or until the fish and shrimp are cooked through.
Remove and discard the bay leaf.
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