Seafood Stew

Shrimp, mussels, and cod are quickly cooked in chunky tomatoes that come with olive oil, garlic, and spices. Bread and salad will round out the menu. 

  • 1 1/4 pounds all-purpose potatoes (about 4 medium-size), peeled and cut into 1/2-inch pieces
  • One 14 1/2-ounce can chunky tomatoes with olive oil, garlic, and spices
  • One 13 3/4- to 14 1/2-ounce can chicken broth
  • 16 cleaned large mussels
  • 16 shelled and deveined large shrimp, with tail part of shell left on
  • One 12-ounce piece cod fillet, cut into 2-inch pieces
  • 1 tablespoon chopped parsley

1. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until potatoes are tender; drain.

2. Meanwhile, in 5-quart Dutch oven over high heat, heat tomatoes with their liquid, chicken broth, and wine to boiling. Add mussels; reduce heat to medium. Cover and cook mussels 3 to 5 minutes, removing mussels to bowl as shells open.

3. Add shrimp and cod to Dutch oven; cover and cook 3 to 5 minutes until shrimp and cod turn opaque throughout. Add potatoes and mussels; heat through. Sprinkle with parsley.

Each serving: About 305 calories, 35 g protein, 28 g carbohydrate, 5 g total fat (0 g saturated), 136 mg cholesterol, 965 mg sodium.


Servings per Recipe: 4

www.homearts.com
Photograph Mark Thomas

 

 

 
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