Seafood Stew Recipe

Summary

Preparation Time5 MinCooking Time45 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Frozen crabmeat6 Ounce (1 Package)
 Fish fillets1 Pound (Fresh / Frozen)
 Clams in shell8
 Fish stock2 Cup (32 tbs)
 Canned tomatoes16 Ounce, cut up (1 Can)
 Dry white wine3⁄4 Cup (12 tbs)
 Fresh corn ears/Whole kernel corn - 18-ounce can, drained1 , cut into 1 inch pieces
 Green pepper1⁄2 Cup (8 tbs), chopped
 Onion1 Medium, chopped to make 1/2 cup
 Parsley2 Tablespoon, snipped
 Bay leaf1
 Garlic1 Clove (5 gm), minced
 Salt1 Teaspoon
 Dried thyme1 Teaspoon, crushed
 Saffron thread1⁄4 Teaspoon, crushed
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 366 Calories from Fat 46

% Daily Value*

Total Fat 5 g8%

Saturated Fat 0.54 g2.7%

Trans Fat 0 g

Cholesterol 89.8 mg29.9%

Sodium 955.8 mg39.8%

Total Carbohydrates 37 g12.4%

Dietary Fiber 6.4 g25.5%

Sugars 6.1 g

Protein 40 g80.8%

Vitamin A 37.5% Vitamin C 84.1%

Calcium 18% Iron 56%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Partially thaw crabmeat and fish.
2. Remove skin from fish fillets; cut fillets into 1-inch pieces.
3. Thoroughly wash clams.

MAKING
4. Cover the clams with salted water using 3 tablespoons salt to 8 cups cold water, let it stand for 15 minutes and then rinse; repeat the process twice.
5. In a saucepan combine together fish stock, un-drained tomatoes, wine, corn, green pepper, onion, parsley, bay leaf, garlic, salt, thyme, saffron, and pepper; boil the mixture.
6. Reduce heat; cover and simmer for about 30 minutes.
7. Add crab, fish, and clams; cook for another 5 minutes or till fish flakes easily with a fork and clams open but do not overcook.
8. Remove and discard bay leaf before serving.

SERVING
9. Serve stew hot with French bread slices.
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