Seafood Stew

Name: Seafood Stew
Yield: 6 servings
Ingredients: ¼ cup olive oil; 1 medium onion, finely chopped; 2 small carrots, finely chopped; 1 Tbsp finely chopped garlic; 1 bay leaf; 1 Tbsp Italian seasoning; 1 Tbsp crushed red pepper, optional; 1 cup unsalted chicken or vegetable stock; 1 (28 oz.) can no-salt-added crushed tomatoes; 1 lb large uncooked shrimp, peeled and deveined; 1 lb tilapia or walleye; Salt, to taste; Black pepper, to taste; ¼ cup chopped fresh parsley

With a warm, comforting tomato base, succulent shrimp and perfectly-cooked fish, this protein-packed Seafood Stew is a delicious way to take the chill away.

Calories: 270per serving
Servings: 6people

Ingredients

¼ cup olive oil
1 medium onion, finely chopped
2 small carrots, finely chopped
1 Tbsp finely chopped garlic
1 bay leaf
1 Tbsp Italian seasoning
1 Tbsp crushed red pepper, optional
1 cup unsalted chicken or vegetable stock
1 (28 oz.) can no-salt-added crushed tomatoes
1 lb large uncooked shrimp, peeled and deveined
1 lb tilapia or walleye
Salt, to taste
Black pepper, to taste
¼ cup chopped fresh parsley

Instructions

Heat oil in a 6-quart shallow Dutch oven or saucepot over medium heat. Add onion and carrots. Stirring occasionally, cook until tender, about 7 minutes. Add garlic, bay leaf, Italian seasoning and crushed red pepper. Cook for about 1 minute or until garlic becomes fragrant.
Stir in chicken or vegetable stock and tomatoes. Reduce heat to low. Cover and simmer for 10 minutes. Return to a boil over medium-high heat. Gently stir in shrimp and white fish. Cover and cook for 10 minutes or until fish flakes easily with a fork. Discard bay leaf and season with salt and pepper.
To serve, ladle into soup bowls and sprinkle with parsley, optional.

Watch the Recipe

Seafood Stew

Notes from the Kitchen

Try a swap
Try a Swap
Use cod, halibut or haddock in place of tilapia.

Nutrition

Per Serving: Calories 270 Total Fat 11g Cholesterol 160mg Sodium 330mg Total Carbohydrate 11g Dietary Fiber 3g Protein 31g Calcium 10% Iron 6%

Nutritional values are an approximation. Actual values may vary.

Seafood Stew

With a warm, comforting tomato base, succulent shrimp and perfectly-cooked fish, this protein-packed Seafood Stew is a delicious way to take the chill away.

Calories: 270per serving
Servings: 6people

Ingredients

¼ cup olive oil
1 medium onion, finely chopped
2 small carrots, finely chopped
1 Tbsp finely chopped garlic
1 bay leaf
1 Tbsp Italian seasoning
1 Tbsp crushed red pepper, optional
1 cup unsalted chicken or vegetable stock
1 (28 oz.) can no-salt-added crushed tomatoes
1 lb large uncooked shrimp, peeled and deveined
1 lb tilapia or walleye
Salt, to taste
Black pepper, to taste
¼ cup chopped fresh parsley

Instructions

Heat oil in a 6-quart shallow Dutch oven or saucepot over medium heat. Add onion and carrots. Stirring occasionally, cook until tender, about 7 minutes. Add garlic, bay leaf, Italian seasoning and crushed red pepper. Cook for about 1 minute or until garlic becomes fragrant.
Stir in chicken or vegetable stock and tomatoes. Reduce heat to low. Cover and simmer for 10 minutes. Return to a boil over medium-high heat. Gently stir in shrimp and white fish. Cover and cook for 10 minutes or until fish flakes easily with a fork. Discard bay leaf and season with salt and pepper.
To serve, ladle into soup bowls and sprinkle with parsley, optional.

Watch the Recipe

Seafood Stew

Notes from the Kitchen

Try a swap
Try a Swap
Use cod, halibut or haddock in place of tilapia.

Nutrition

Per Serving: Calories 270 Total Fat 11g Cholesterol 160mg Sodium 330mg Total Carbohydrate 11g Dietary Fiber 3g Protein 31g Calcium 10% Iron 6%

Nutritional values are an approximation. Actual values may vary.

All Recipes

Seafood Stew

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition

Seafood Stew

Ingredients

Instructions

Watch the Recipe

Notes from the Kitchen

Try a Swap

Nutrition