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San Francisco Seafood Stew

Makes: 6 servings
Serving size: 2 cups each
Start to Finish 45 mins
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 214,
  • Fat, total (g) 5,
  • chol. (mg) 90,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 26,
  • vit. A (IU) 3110,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 588,
  • Potassium (mg) 625,
  • calcium (mg) 111,
  • iron (mg) 6,
  • Vegetables () 2,
  • Starch () 1,
  • Lean Meat () 3,
  • Mark as Free Exchange () 0,
  • Carb Choice () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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