Fish Stew

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By February, 2003

Nutritional Information

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

Quick Tip

Crab
If you're not buying shellfish cooked, buy it alive―it's the only guarantee of freshness.

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