Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings

Each serving of this shrimp and white fish stew packs in 37 grams of protein, so one bowl will keep you satisfied for hours!

Source: Better Homes and Gardens


Credit: Karla Conrad

Recipe Summary

30 mins
25 mins
55 mins
about 7 cups


Ingredient Checklist


Instructions Checklist
  • 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.


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

328 calories; fat 13g; cholesterol 178mg; saturated fat 4g; carbohydrates 16g; mono fat 7g; poly fat 1g; insoluble fiber 2g; sugars 4g; protein 37g; vitamin a 1190.6IU; vitamin c 10.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 8.3mg; vitamin b6 0.8mg; folate 39.3mcg; vitamin b12 1.3mcg; sodium 1197mg; potassium 1074mg; calcium 81mg; iron 1.3mg.