Healthy Seafood Stew Recipes

SEAFOOD STEW

Seafood Stew image

Provided by Michael Symon : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Olive oil
2 cups diced onions (medium dice)
1 cup diced fennel (medium dice)
1/2 cup diced carrots (medium dice)
1/2 cup diced leeks (medium dice)
Kosher salt
1 cup water
4 ounces white wine
One 28-ounce can crushed tomatoes
1/2 cup halved kalamata olives
1 orange, 2 to 3 pieces of rind peeled with a vegetable peeler
Freshly ground black pepper
8 ounces clams, cleaned
8 ounces mussels, cleaned
8 ounces shrimp, peeled and deveined
4 ounces calamari, cut into 1/2-inch rings
Parsley leaves, roughly torn (about 1/2 cup)
Mint leaves, roughly torn (about 1/4 cup)
Crusty grilled bread, for serving
Red pepper flakes, optional

Steps:

Place a Dutch oven over medium-high heat. Add 3 tablespoons olive oil. Add the onions, fennel, carrots and leeks with a large pinch of salt and cook, stirring occasionally, until the vegetables are soft and slightly caramelized, 5 to 8 minutes. Add the water, wine and tomatoes and stir in the olives and orange peel. Season with salt and pepper, reduce the heat to low and simmer for 20 minutes, stirring occasionally.
Increase the heat to medium and add the clams and mussels. Cover the pot and cook for 2 minutes. Season the shrimp and squid with salt and pepper then add them to the pot. Put the lid back on and cook for another 2 minutes. After 2 minutes, stir and continue to cook in 2-minute increments until all the seafood is cooked through and the clams and mussels have opened up, about 4 more minutes. Remove the orange peels and discard.
To serve, ladle into bowls, being sure to get an even mix of seafood. Sprinkle some parsley and mint on top and drizzle with olive oil. Serve immediately with crusty grilled bread! (If you like a little heat add a sprinkle of red pepper flakes.)

HEALTHY SEAFOOD STEW

Healthy Seafood Stew image

"A friend who lives in Florida shared the recipe for this flavorful stew that's seasoned with chili powder and orange juice concentrate," informs Carolyn Hayes of Marion, Illinois. "My husband really enjoys it, so I make it often."

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2-1/2 cups chicken broth
1/2 cup uncooked long grain rice
2 teaspoons chili powder
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup julienned green pepper
3/4 cup julienned sweet red or yellow pepper
1/2 cup thinly sliced onion
8 ounces orange roughy or red snapper fillet, cut into 1-inch pieces
4 ounces uncooked medium shrimp, peeled and deveined
3/4 cup orange juice concentrate

Steps:

In a saucepan, bring broth to a boil. Add the rice, chili powder and garlic; return to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Add the tomatoes, peppers and onion. Cover and cook over medium heat until vegetables are tender. Add fish, shrimp and orange juice concentrate. Cover and simmer for 2-4 minutes or until the fish flakes easily with a fork and the shrimp turn pink.

Nutrition Facts : Calories 208 calories, Fat 2g fat (0 saturated fat), Cholesterol 36mg cholesterol, Sodium 578mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

EASY SEAFOOD STEW

Easy Seafood Stew image

This is a recipe that I got from Good Housekeeping. It's a healthy and tasty treat during the winter months.

Provided by Spartiechic

Categories Stew

Time 30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
1 large yellow pepper, coarsely chopped
1 medium onion, chopped
2 garlic cloves, crushed with press
1 (14 1/2 ounce) can stewed tomatoes
1 cup spicy vegetable juice cocktail
1 lb skinless cod fish fillet, cut into 1-in . chunks
8 ounces shelled and deveined med. shrimp
1/2 cup water
1/4 teaspoon salt

Steps:

Heat oil in a 4 quart saucepan over medium heat.
Add pepper and onion. Cook until softened and lightly brown (about 5 mins), stirring frequently.
Stir in garlic and cook for another minute, stirring constantly.
Stir in tomatoes, juice, water, and salt. Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, 10 minutes.
Stir in cod and shrimp. Cover & simmer until they turn opaque throughout (about 3 mins), stirring occasionally.

SEAFOOD STEW WITH LEEKS AND GARLIC

Seafood Stew with Leeks and Garlic image

Categories Shellfish Vegetable Stew Low Fat Low Cal Clam Scallop Shrimp Healthy Bon Appétit

Yield Serves 2

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
2 large leeks (white and pale green parts only), halved lengthwise, thinly sliced
2 large garlic cloves, thinly sliced
1 1/2 cups canned unsalted chicken broth
1/2 cup drained canned ready-cut tomatoes
1/2 cup clam juice
1/3 cup dry white wine
Pinch of cayenne pepper
6 small clams, well scrubbed
6 ounces large uncooked shrimp, peeled and deveined
6 ounces bay scallops
Snipped fresh chives

Steps:

Heat oil in heavy large nonstick skillet over low heat. Add leeks and garlic. Cover and cook until leeks are very tender and beginning to turn golden, approximately 25 minutes.
Increase heat to medium-high. Mix in chicken broth, tomatoes, clam juice, wine and cayenne. Boil 2 minutes. Place clams atop leek mixture in center of skillet. Top clams with shrimp, then scallops. Season with pepper. Cover and boil until clams are just opened, about 4 minutes. Ladle stew into bowls. Sprinkle with chives and serve.

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