San Francisco Seafood Stew

San Francisco Seafood Stew Enlarge Image
1 users rated this recipe an average rating of 5.0
Makes:
6 servings
Serving Size:
2 cups each
Start to Finish:
45 mins
Rate me!


San Francisco Seafood Stew

Ingredients
8
ounces fresh or frozen cod or other white fish
8
ounces fresh or frozen shrimp
1
cup finely chopped leeks
1
medium fennel bulb, trimmed, cored, and chopped (1 cup)
1/2
cup chopped celery (1 stalk)
1/2
cup chopped carrot (1 medium)
2
tablespoons minced garlic
1
tablespoon olive oil
1
tablespoon tomato paste
2
teaspoons dried Italian seasoning, crushed
1/4
cup dry white wine or reduced-sodium chicken broth
1
28 ounce can no-salt-added diced tomatoes, undrained
1
14 1/2 ounce can reduced-sodium chicken broth
1 1/2
cups water
1/2
cup clam juice
1
pound mussels, soaked, scrubbed, and beards removed*
1/2
cup snipped fresh Italian (flat-leaf) parsley

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.

Nutrition Facts

(San Francisco Seafood Stew)
    Per serving:
  • 214 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 90 mg chol.,
  • 588 mg sodium,
  • 17 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...