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Spanish Fish Stew Recipe
|Olive oil/Vegetable oil||3 Tablespoon|
|Onion||1 Large, chopped|
|Garlic||3 Clove (15 gm), minced|
|Diced green bell pepper||1⁄2 Cup (8 tbs)|
|Canned whole peeled tomatoes||16 Ounce, undrained and chopped (1 Can)|
|Clam juice||16 Ounce (Bottles)|
|Water||3⁄4 Cup (12 tbs)|
|Tomato paste||2 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Chopped thyme/1/2 teaspoon dried leaf thyme||1 Teaspoon|
|Fennel seeds||1⁄4 Teaspoon, crushed|
|Saffron powder||1⁄4 Teaspoon|
|Black pepper||To Taste|
|Skinless fish fillets||1 1⁄2 Pound|
|Medium shrimp||18 , deveined|
Serving size: Complete recipe
Calories 1613 Calories from Fat 584
% Daily Value*
Total Fat 66 g101.6%
Saturated Fat 7.5 g37.4%
Trans Fat 0 g
Cholesterol 863.1 mg
Sodium 4062.5 mg169.3%
Total Carbohydrates 70 g23.5%
Dietary Fiber 14 g56.2%
Sugars 30.6 g
Protein 192 g383.1%
Vitamin A 93.6% Vitamin C 230.6%
Calcium 89.3% Iron 65.8%
*Based on a 2000 Calorie diet
Add onion, garlic and green pepper; saute until onion is soft and transparent.
Add tomatoes and liquid, clam juice, water, tomato paste, bay leaf, turmeric, thyme, fennel seeds, sugar and saffron, if desired.
Cover and simmer 15 minutes.
Add salt and black pepper to taste.
Cut fish into 1-inch pieces.
Add fish pieces and shrimp to soup.
Simmer gently 4 to 5 minutes or until fish becomes firm and turns opaque, and shrimp becomes firm and turns pink.
Remove and discard bay leaf.
Spoon stew into a tureen or serve in individual bowls.