San Francisco Seafood Stew

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  • Makes: 6 servings
  • Serving Size: 2 cups each
  • Start to Finish: 45 mins

San Francisco Seafood Stew

Directions

  1. Thaw fish and shrimp, if frozen. Rinse fish and shrimp; pat dry with paper towels. Cut fish into 1-inch pieces. Peel and devein shrimp; halve shrimp lengthwise. Set fish and shrimp aside.
  2. In an 8-quart Dutch oven cook leeks, fennel, celery, carrot, and garlic in hot oil about 5 minutes or until vegetables are tender. Stir in tomato paste and Italian seasoning; cook and stir for 1 minute. Carefully add wine. Cook and stir until wine is nearly evaporated.
  3. Stir in tomatoes, broth, the water, and clam juice. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, for 10 minutes.
  4. Add mussels and fish. Cover and cook about 5 minutes or until mussels open. Discard any unopened mussels. Add shrimp; cook for 1 to 2 minutes more or until shrimp are opaque. Stir in half of the parsley. Ladle soup into shallow bowls. Sprinkle with the remaining parsley.

From the Test Kitchen

*Test Kitchen Tip:

Scrub mussels in shells under cold running water. Remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.

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Nutrition Facts (San Francisco Seafood Stew)

  • Per serving:
  • 214 kcal ,
  • 5 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 90 mg chol. ,
  • 588 mg sodium ,
  • 17 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 26 g pro.
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