Fish Stew

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4.0 stars based on 35 reviews
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 556 calories
    • Fat 12 g
    • Sat Fat 2 g
    • Cholesterol 222 mg
    • Sodium 1630 mg
    • Protein 57 mg
    • Carbohydrate 43 g
    • Fiber 3 g
    • Iron 6 mg
    • Calcium 248 mg
  • January 2003

Ingredients

  1. Check 2tablespoons olive oil
  2. Check 1 large onion, chopped
  3. Check 2 carrots, chopped
  4. Check 2 celery stalks, chopped
  5. Check 1 jalapeno, seeded and diced
  6. Check 3(14-ounce) cans low-sodium chicken broth
  7. Check 1 1/2cups dry white wine
  8. Check 1cup water
  9. Check 2 Yukon Gold potatoes, peeled and cut into 1-inch chunks
  10. Check 1teaspoon dried thyme leaves
  11. Check 1/2teaspoon kosher salt
  12. Check 2(14 1/2-ounce) can diced tomatoes
  13. Check 1pound frozen scallops
  14. Check 1pound frozen peeled medium shrimp
  15. Check 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.