Fisherman's Stew Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CourseMethod
VegetarianInterest Group

Ingredients

 Olive oil2 Tablespoon
 Onion1 , minced
 Stalk celery1 , minced
 Green bell pepper1⁄2 , cored, seeded, and minced
 Garlic1 Clove (5 gm), crushed
 Chopped ripe tomatoes/One can, 28 ounces chopped tomatoes, drained4 Cup (64 tbs)
 Water1 1⁄2 Cup (24 tbs)
 Dry red wine1 Cup (16 tbs)
 Tomato paste1⁄4 Cup (4 tbs)
 Bay leaf1 , crumbled
 Minced oregano/1/2 teaspoon dried oregano1 Teaspoon
 Minced basil/1/2 teaspoon dried basil1 Teaspoon
 Salt1 Teaspoon
 Freshly ground black pepper1⁄2 Teaspoon
 Steamer clams1 1⁄2 Pound, scrubbed
 Lingcod3⁄4 Pound, skin and pin bones removed, cut into serving pieces
 Mussels1 1⁄2 Pound, cleaned and debearded
 Shrimp12 Large, peeled and deveined
 Cooked dungeness1 , cleaned and cracked into serving pieces
 Oysters12 , shucked
 Cooked bay shrimp6 Ounce
 Minced flat leaf italian parsley2 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 3477 Calories from Fat 715

% Daily Value*

Total Fat 80 g123.2%

Saturated Fat 12.6 g63.2%

Trans Fat 0 g

Cholesterol 1538.3 mg

Sodium 6429.8 mg267.9%

Total Carbohydrates 162 g54.2%

Dietary Fiber 17.4 g69.4%

Sugars 37.1 g

Protein 447 g894%

Vitamin A 326.5% Vitamin C 698.3%

Calcium 123% Iron 936.9%

*Based on a 2000 Calorie diet

Directions

HEAT THE OIL in a large pot, add the onion, celery, green pepper, and garlic, and saute over medium heat until tender and lightly browned, about 5 minutes.
Add the tomatoes, water, red wine, tomato paste, bay leaf, oregano, basil, salt, and pepper.
Bring just to a boil, lower the heat, cover the pot, and simmer until the sauce is thick, about 1 1/3 hours.
ADD THE CLAMS to the pot, followed by the lingcod, mussels, and raw shrimp.
Cover and cook over medium heat for 5 minutes.
Gently stir in the crab pieces, oysters, and bay shrimp, and continue simmering until the clams and mussels have opened and the remaining seafood is cooked through, about 10 minutes longer.
(If some of the seafood is cooked before the rest, remove it and set aside, covered, to keep warm.) DIVIDE THE SEAFOOD evenly among individual bowls and pour the sauce over it.
Sprinkle each serving with parsley and serve.
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