Seafood Stew

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

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1 users rated this recipe an average rating of 1.0
Makes:
4 servings
Prep:
35 mins
Stand:
45 mins
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Seafood Stew

Ingredients
8
ounces skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces
8
fresh or frozen clams in shells
6
quarts water
9
tablespoons salt
2
medium potatoes, coarsely chopped (about 2 cups)
1
12 ounce can whole kernel corn with sweet peppers, drained
1
14 1/2 ounce can stewed tomatoes
1/2
cup chicken or vegetable broth
1 1/2
teaspoons snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4
teaspoon garlic powder
1/8
teaspoon pepper
1
tablespoon snipped fresh parsley or thyme

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.

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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