Recipes and Cooking Seafood Stew 4.3 (3) Add your rating & review Each serving of this shrimp and white fish stew packs in 37 grams of protein, so one bowl will keep you satisfied for hours! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 29, 2015 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Cook Time: 25 mins Total Time: 55 mins Servings: 4 Yield: 7 cups Jump to Nutrition Facts Ingredients 1 pound frozen skinless halibut or other thick-fleshed white fish fillets 2 tablespoon olive oil ½ cup finely chopped fennel ½ cup finely chopped celery (1 stalk) ½ cup chopped leek or finely chopped onion 2 cloves garlic, minced ¼ teaspoon sea salt ⅛ teaspoon ground black pepper 4 cup vegetable broth 8 ounce tiny red new potatoes, quartered 8 ounce frozen peeled and deveined cooked shrimp ⅓ cup chopped roma tomato (1 medium) 3 tablespoon whipping cream 1 tablespoon Dijon-style mustard 1 teaspoon lemon juice ⅛ - ¼ teaspoon cayenne pepper Dash saffron threads (optional) Snipped fennel fronds 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. Tips 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. Rate it Print Nutrition Facts (per serving) 328 Calories 13g Fat 16g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 328 % Daily Value * Total Fat 13g 17% Saturated Fat 4g 20% Cholesterol 178mg 59% Sodium 1197mg 52% Total Carbohydrate 16g 6% Total Sugars 4g Protein 37g Vitamin C 10.7mg 54% Calcium 81mg 6% Iron 1.3mg 7% Potassium 1074mg 23% Folate, total 39.3mcg Vitamin B-12 1.3mcg Vitamin B-6 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.