Dads Favorite Seafood Stew Recipes

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FISHERMAN'S SEAFOOD STEW



Fisherman's Seafood Stew image

Muir Glen™ diced tomatoes provide a simple addition to this stew made with fresh fish and mussels - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 13

2 tablespoons olive oil
1/2 cup finely chopped shallots or onion
1/2 cup finely chopped red bell pepper
3/4 cup dry white wine
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 dried bay leaf
1 lb grouper or other mild-flavored firm fish fillets, cut into serving pieces
1 1/2 lb small fresh mussels in shells, scrubbed, debearded
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4- to 5-quart Dutch oven, heat oil over medium heat. Cook shallots and bell pepper in oil 5 minutes, stirring occasionally. Add wine, basil, salt, pepper, garlic, tomatoes and bay leaf. Reduce heat to low; simmer uncovered 5 minutes, stirring occasionally.
  • Nestle fish pieces into tomato mixture; top with mussels. Cover; cook 8 minutes, gently shaking pan twice to stir mussels (do not lift lid), until mussel shells have opened. Discard any mussels that don't open. Remove bay leaf. Garnish with parsley.

Nutrition Facts : Calories 300, Carbohydrate 12 g, Fat 1, Fiber 1 g, Protein 35 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 860 mg

SEAFOOD STEW



Seafood Stew image

An easy Seafood Stew recipe that can be prepared in 45 minutes or less.

Categories     Soup/Stew     Onion     Tomato     Stew     Quick & Easy     Cod     Mussel     Shrimp     Bell Pepper     Winter     Gourmet

Yield Serves 2

Number Of Ingredients 15

10 small shrimp, shelled
1/2 pound cod fillet, cut into 3/4-inch cubes
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 large yellow bell pepper, cut into 3- by 1/4-inch strips
2 teaspoons all-purpose flour
1 tablespoon tomato paste
1 cup bottled clam broth
a 14- by 16-ounce can whole tomatoes, drained, reserving juice, and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon dried hot red pepper flakes
10 mussels (preferably cultivated), scrubbed well and beards pulled off
1/3 cup dry vermouth or dry white wine
2 tablespoons minced fresh flat-leafed parsley leaves

Steps:

  • In a small bowl toss shrimp and cod with garlic and 1/2 tablespoon oil and let stand while preparing stew.
  • In a 3-quart saucepan cook onion and bell pepper in remaining 1 1/2 tablespoons oil over moderate heat, stirring, until softened and beginning to turn golden. Stir in flour and tomato paste and cook over moderately low heat, stirring, 3 minutes. Add broth in a stream, stirring, and simmer, stirring, until mixture is thickened slightly. Stir in tomatoes with reserved juice, Italian seasoning, red pepper flakes, and salt and pepper to taste and simmer 10 minutes.
  • While stew is simmering, in a 1-quart saucepan combine mussels and vermouth or wine and bring to a broil. Steam mussels, covered, 3 to 5 minutes, or until opened, discarding any unopened ones.
  • Add shrimp and cod mixture to stew and simmer 5 minutes, or until cod is just cooked through. Add mussels with cooking liquid and parsley and simmer just until mussels are heated through.

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