Mixed Seafood Stew Recipe


Health IndexAverageCuisine
Main Ingredient


 Vegetable oil2 Tablespoon (Sauce)
 Onions/3 leeks liced2 , chopped
 Garlic4 Clove (20 gm), crushed (Sauce)
 Tomatoes2 , peeled (Sauce)
 Tomato paste3 Tablespoon (Sauce)
 Clam juice2 Cup (32 tbs)
 Chicken bouillon4 Cup (64 tbs)
 Salt1 Tablespoon (Sauce)
 Pepper1⁄8 Teaspoon (Sauce)
 Saffron1⁄4 Teaspoon (Sauce)
 Thyme1⁄2 Teaspoon (Sauce)
 Bay leaf1 (Sauce)
 Parsley sprigs6 (Sauce)
 Grated orange rind1 Tablespoon
 Seafood1 Cup (16 tbs)
 Lobster/Other shellfish clams, mussels with shells, scallops, crab, shrimp2 Pound
 Assorted whitefish fillets2 Pound (Such As Sea Bass, Perch, Cod, Sole, Flounder, Red Snapper)
 Chopped parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 2604 Calories from Fat 631

% Daily Value*

Total Fat 71 g109.5%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 1643.5 mg

Sodium 12642.7 mg526.8%

Total Carbohydrates 97 g32.4%

Dietary Fiber 12.9 g51.5%

Sugars 39.1 g

Protein 396 g791.2%

Vitamin A 117.5% Vitamin C 209.9%

Calcium 138.6% Iron 56.7%

*Based on a 2000 Calorie diet


Heat oil in large saucepan or Dutch oven; saute onions several minutes, until translucent.
Add remaining sauce ingredients; simmer 45 minutes.
Prepare seafoods.
Cook lobster. (Place in large kettle of boiling salted water 10 minutes.)
Break claws and tail from body; crack claws.
Cut tail into 1-inch chunks.
Remove black vein from tail pieces; leave shell on meat.
Wash fish fillets; cut into 2-inch pieces.
Add lobster and firm-fleshed fish (sea bass, perch, etc.) to boiling sauce; cook 5 minutes.
Add tender-fleshed fish, such as clams, scallops, sole, or cod; cook 5 minutes.
Lift seafoods out as soon as cooked; keep warm in soup tureen or platter.
Boil liquid 10 minutes to reduce; strain through coarse sieve into tureen.
Mash through some of vegetables.
Garnish with parsley.