Seafood Stew
Try this Seafood Stew recipe, or contribute your own.
Try this Seafood Stew recipe, or contribute your own.
- 1 onion chopped
- pepper
- 1 tablespoon olive oil
- salt
- 1 lb shrimp
- 2 very large garlic cloves chopped
- 3/4 cup of finely chopped parsley
- 2 medium / smallish tomatoes
- 2 t of tomato paste
- 1/2 cup white vermouth or white wine
- 1 can of whole baby clams / juice drained and reserved
- 1 236 ml jar of clam juice
- 0.5 lb cod fillets (227g package frozen) cut into bite-sized pieces
- tabasco
- Carbohydrate 3.640240923 g
- Cholesterol 172.3651006 mg
- Fat 2.83715418811183 g
- Fiber 0.484582825683057 g
- Protein 23.3437724305 g
- Saturated Fat 0.500878680949962 g
- Serving Size 1 1 Serving (199g)
- Sodium 170.830926900007 mg
- Sugar 3.15565809731694 g
- Trans Fat 0.575504531509798 g
- Calories 139 calories
Step-by-step
- Heat 1 tablespoon of olive oil in a large dutch oven or deep saute pan.
- Add onion and saute until fragrant and tender, about 4 minutes.
- Add garlic and parsley. Saute for another 2 minutes.
- If at any point the onions are sticking to the bottom of the pan add a little of the reserved clam juice or white wine.
- Add tomato paste and saute to incorporate it fully into the vegetables.
- Then add diced tomatoes, clam juice, the wine and the reserved clam juice from the can of clams (just use the lid to drain it into the pot and hold the clams for a few minutes).
- Bring to a boil.
- Then reduce to a simmer and simmer for about 10 minutes.
- Increase heat to medium-highish and add the cod pieces.
- Cook about 5 minutes, then add shrimp and calms.
- Stew should be simmering hard (but not violently).
- Cook until the shrimp are pink.
- In total, once fish is added, do not simmer for more than 10 minutes to avoid over cooking the cod.
- Season with salt, pepper and Tabasco.
- Serve.
A Busy Mom's Delicious and Easy Seafood Stew
As a mom of three, time is my most precious commodity. Dinner prep needs to be quick, easy, and – most importantly – delicious. That's why I've become a master of whipping up flavorful meals with minimal fuss. This seafood stew is a perfect example. It's ready in under 30 minutes, bursts with fresh flavors, and even the pickiest eaters in my household devour it. Forget complicated recipes and hours spent slaving over a hot stove; this recipe is all about efficiency without compromising on taste. The beautiful thing about this stew is its adaptability. Feel free to substitute ingredients based on your preferences and what you have on hand. Don't have vermouth? Dry white wine works perfectly. No cod? Salmon or haddock are excellent alternatives. The key is to let the fresh seafood shine, letting the natural flavors take center stage. This recipe is my go-to weeknight dinner, and I'm confident it will become one of your favorites too.
The aroma alone is enough to make mouths water. Imagine the sweet scent of onions and garlic mingling with the briny fragrance of the clams and the delicate aroma of the fish. The vibrant colors – the deep red of the tomatoes, the pearly white of the cod, the pink of the shrimp – make it as visually appealing as it is delicious. This stew is not just a meal; it’s an experience, a taste of the ocean in a cozy bowl. Serve it with crusty bread for dipping, and you have a complete and satisfying meal that the whole family can enjoy. It's hearty enough to warm you up on a chilly evening, yet light enough to feel refreshing even on a warm night.
Beyond its ease and deliciousness, this seafood stew holds a special place in my heart. It reminds me of evenings spent with my family, laughing and sharing stories over a steaming bowl of goodness. It's a testament to the power of simple, wholesome ingredients transformed into something truly extraordinary. This isn't just about the recipe; it's about creating memories and savoring those moments with loved ones. And, because let's be honest, when you're a busy mom, every bit of time saved is a victory!
Ingredients You'll Need:
- 1 onion, chopped
- Pepper
- 1 tablespoon olive oil
- Salt
- 1 lb shrimp
- 2 very large garlic cloves, chopped
- 3/4 cup of finely chopped parsley
- 2 medium/smallish tomatoes, diced
- 2 tsp of tomato paste
- 1/2 cup white vermouth or white wine
- 1 can of whole baby clams (juice drained and reserved)
- 1 236 ml jar of clam juice
- 0.5 lb cod fillets (227g package frozen), cut into bite-sized pieces
- Tabasco sauce (to taste)
Serving Suggestions:
- Serve with crusty bread for dipping
- Garnish with fresh parsley or a sprinkle of lemon zest
- Pair with a crisp white wine
