Seafood Stew
Each serving of this shrimp and white fish stew packs in 37 grams of protein, so one bowl will keep you satisfied for hours!
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Seafood Stew
Directions
- To partially thaw fish, let stand at room temperature while preparing Step 2.
- In a 4- to 6-quart Dutch oven heat oil over medium-high heat. Add fennel, celery, leek, garlic, salt, and black pepper. Cook about 10 minutes or until vegetables are tender, stirring occasionally. Add broth; bring to boiling. Stir in potatoes; reduce heat. Simmer for 10 to 15 minutes or until potatoes nearly tender.
- Meanwhile, cut partially thawed fish into 1-inch pieces, removing and discarding any skin. Add fish and frozen shrimp to Dutch oven. Return to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or until fish begins to flake when tested with a fork.
- Stir in tomato, whipping cream, mustard, lemon juice, cayenne pepper, and, if desired, saffron; heat through. Garnish each serving with fennel fronds.
From the Test Kitchen
Fresh fish should be frozen within 2 days of purchase. Wrap tightly in moisture- and vapor-proof plastic wrap, heavy foil, or freezer paper. Store in a freezer bag or container for up to 3 months.
Nutrition Facts (Seafood Stew)
- Per serving:
- 328 kcal ,
- 13 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 178 mg chol. ,
- 1197 mg sodium ,
- 16 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 37 g pro.