Fisherman's Stew

Fisherman’s Stew
Lisa Thompson
Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
shallot, chopped
2
garlic cloves, finely chopped
2
tablespoons
olive oil
kosher salt
1
tablespoon
tomato paste
1
cup
beer
4
cups
chicken broth
1
tomato, chopped
2
6-ounce hallibut fillets, cut into chunks
12
mussels
12
fresh or thawed frozen shrimp, peeled
1/4
cup
chopped fresh parsley

Directions

  1. In a stockpot, sauté the shallot and garlic in oil for 2 minutes. Add ½ teaspoon salt and the tomato paste. Cook for 1 minute.
  2. Add the beer and chicken broth and bring to a boil.
  3. Add the tomato, fish, mussels, and shrimp and simmer, covered, until the fish is opaque throughout and the mussels have opened, 5 to 8 minutes.
  4. Stir in the parsley.
Kay Chun
September 2003

Nutritional Information

  • Per Serving
  • Calories 296
  • Calcium 99 mg
  • Carbohydrate 8 g
  • Cholesterol 80 mg
  • Fat 11 g
  • Fiber 2 g
  • Iron 4 mg
  • Protein 35 mg
  • Sat Fat 2 g
  • Sodium 918 mg
What does this mean? See Nutrition 101.