Seafood Stew

Serve slices of crusty French bread to soak up every last drop of this savory seafood stew.

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  • Makes: 4 servings
  • Prep: 35 mins
  • Stand: 45 mins

Seafood Stew

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1.0 by 1 people

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Directions

  1. Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside.
  2. In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt.
  3. For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.
  4. Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. Makes 4 servings.
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Nutrition Facts (Seafood Stew)

  • Per serving:
  • 231 kcal cal.,
  • 2 g fat
  • 37 mg chol.,
  • 846 mg sodium,
  • 38 g carb.,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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