Fish Stew

five_whole_stars
Click a Star to Rate This Recipe
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

2
tablespoons
olive oil
1
large onion, chopped
2
carrots, chopped
2
celery stalks, chopped
1
jalapeno, seeded and diced
3
(14-ounce) cans
low-sodium chicken broth
1 1/2
cups
dry white wine
1
cup
water
2
Yukon Gold potatoes, peeled and cut into 1-inch chunks
1
teaspoon
dried thyme leaves
1/2
teaspoon
kosher salt
2
(14 1/2-ounce) can
diced tomatoes
1
pound
frozen scallops
1
pound
frozen peeled medium shrimp
1
(10-ounce) can
whole baby clams

Directions

  1. Warm the oil in a large saucepan or stockpot over medium-high heat. Add the onion, carrots, celery and, jalapeño and cook until tender but not brown, about 5 minutes.
  2. Add the broth, wine, water, potatoes, thyme, and salt. Increase heat to high and bring to a boil. Reduce heat to medium and simmer, partially covered, 10 minutes.
  3. Add the tomatoes and return to a boil. Stir in the scallops, shrimp, and clams. Cover and cook over medium-high heat, just until the scallops and shrimp turn opaque, about 7 minutes.
Jane Kirby
January 2003

Nutritional Information

  • Per Serving
  • Calories 556
  • Calcium 248 mg
  • Carbohydrate 43 g
  • Cholesterol 222 mg
  • Fat 12 g
  • Fiber 3 g
  • Iron 6 mg
  • Protein 57 mg
  • Sat Fat 2 g
  • Sodium 1630 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments