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Seafood Stew Recipe

Seafood Stew Recipe - 8 servings


2 pounds can plum tomatoes, diced

1 tablespoon fresh basil or 1/2 teaspoon dried

1/2 teaspoon saffron

1 white onion, chopped

1 large fennel bulb, chopped

6 cloves garlic, peeled

1/2 cup dry white wine

1 pound mussels, soaked and cleaned

1 pound clams, soaked and cleaned

1/2 pound scallops

1/2 pound black cod fillets, cut into 2-inch squares

1/2 pound squid tubes, cleaned and cut into rings

2 tablespoons chopped fresh parsley


In a medium stock pot, combine tomatoes, basil and saffron. Simmer 30 minutes. In a nonstock skillet, saute onion, fennel and garlic in white wine 5-10 minutes, or until softened. Add to stock pot. Simmer 20 minutes. Raise heat and bring just to a boil (do not boil). Add mussels and clams. Reduce heat to medium. When mussels and clams begin to open, add scallops, cod and squid. Cook 5 minutes, or until most shells have opened and fish is cooked. Ladle into bowls, Sprinkle with parsley.

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