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Fisherman's Stew

Fisherman’s Stew
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Serves 4| Hands-On Time: | Total Time:



  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.
By October, 2003

Nutritional Information

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

Quick Tip

White wine
Don’t like beer? You can make this stew using a cup of dry white wine instead.

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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.