• 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


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; 13 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 178 mg cholesterol; 1197 mg sodium. 1074 mg potassium; 16 g carbohydrates; 2 g fiber; 4 g sugar; 37 g protein; 0 g trans fatty acid; 1191 IU vitamin a; 11 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 8 mg niacin equivalents; 1 mg vitamin b6; 39 mcg folate; 1 mcg vitamin b12; 81 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0