Spanish Style Seafood Stew Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings4
HealthyHigh Protein
Ingredients
| 2 Italian frying peppers or Cubanelle peppers, or 1 green bell pepper, cut into thin strips | ||
| Yellow bell pepper | 1 To taste, cut into thin strips | |
| 1 onion, halved and cut into 1/2"-thick slices | ||
| Vegetable broth | 2/3 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| 1 large tomato, coarsely chopped | ||
| Paprika | 1 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Dry white wine | 1/3 Cup (16 tbs) | |
| 1 dozen littleneck clams, scrubbed | ||
| 12 ounces large shrimp, peeled and deveined, tails | ||
| 1 skinned cod, hake, halibut, or scrod fillet (10 ounces), cut into 2" chunks | ||
| 1/2 cup chopped flat-leaf parsley | ||
Directions
Heat a large skillet coated with olive-oil cooking spray over medium heat.
Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender.
If the pan gets dry, add a little of the broth, 1 tablespoon at a time.
Stir in the garlic, tomato, paprika, salt, and black pepper, and cook, stirring, for 1 minute.
Stir in the remaining broth and the wine and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes, or until the flavors are blended.
Stir in the clams.
Cover and cook for 2 minutes.
Add the shrimp and fish and stir gently.
Cover and cook, stirring once, for 4 minutes, or until the shrimp are opaque, the fish flakes easily, and the clams have opened.
Discard any unopened shells.
Sprinkle with the parsley.
Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender.
If the pan gets dry, add a little of the broth, 1 tablespoon at a time.
Stir in the garlic, tomato, paprika, salt, and black pepper, and cook, stirring, for 1 minute.
Stir in the remaining broth and the wine and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes, or until the flavors are blended.
Stir in the clams.
Cover and cook for 2 minutes.
Add the shrimp and fish and stir gently.
Cover and cook, stirring once, for 4 minutes, or until the shrimp are opaque, the fish flakes easily, and the clams have opened.
Discard any unopened shells.
Sprinkle with the parsley.
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