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Seafood Stew Recipe
Seafood Stew Recipe photo by Taste of Home

Seafood Stew Recipe

Publisher Photo
Craving seafood? This nourishing stew from Janis Worley of Hudson, Ohio is a delicious way to baet the winter blahs. “I’ve yet to find anyone who hasn’t fallen in love with this dish,” says Janis.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1/3 cup chopped onion
  • 3 tablespoons chopped sweet red pepper
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 cup canned diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons dry red wine or chicken broth
  • 4-1/2 teaspoons minced fresh oregano
  • 4-1/2 teaspoons minced fresh parsley
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon crushed red pepper flakes
  • 3/4 cup drained canned whole baby clams
  • 6 ounces uncooked medium shrimp, peeled and deveined
  • 1/4 pound bay scallops

Nutritional Facts

1-3/4 cup equals 304 calories, 7 g fat (1 g saturated fat), 205 mg cholesterol, 1,231 mg sodium, 20 g carbohydrate, 4 g fiber, 38 g protein.

Directions

  1. In a large saucepan, saute the onion, red pepper and garlic in oil until tender. Add the tomatoes, tomato sauce, wine or broth, oregano, parsley, Worcestershire sauce and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add the clams, shrimp and scallops. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until shrimp turn pink and scallops are opaque. Yield: 2 servings.
Originally published as Seafood Stew in Cooking for 2 Winter 2007, p24

Nutritional Facts

1-3/4 cup equals 304 calories, 7 g fat (1 g saturated fat), 205 mg cholesterol, 1,231 mg sodium, 20 g carbohydrate, 4 g fiber, 38 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Seafood Stew

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Oct. 30, 2011

I doubled this recipe for our family and it was a big hit! I don't think the bay scallops added anything in terms of texture or flavor and I would probably substitute fish the next time.

MY REVIEW
Reviewed Sep. 21, 2009

Way to much sodium. Use low sodium chicken broth and no sodium tomotaoes to cut down the sodium content.

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