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Fish Stew

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



  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

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

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.