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Fresh Seafood Stew

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  • Prep 40 min
  • Total 60 min
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Here’s a Mediterranean meal in one pot that promises to please all seafood lovers. It’s a treasure trove of flavor with clams and red snapper fillets.
Updated Jun 12, 2008
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Ingredients

  • 3 pounds uncooked clams in shells
  • 6 cups water
  • 1/3 cup white vinegar
  • 1 large onion, chopped (1 cup)
  • 1 cup Progresso™ chicken broth (from 32-ounce carton)
  • 1/2 cup dry white wine or Progresso™ chicken broth
  • 1 tablespoon tomato paste
  • 2 tablespoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
  • 1 teaspoon fennel seed
  • 1/8 teaspoon saffron threads, if desired
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 large tomatoes, chopped (2 cups)
  • 1 pound red snapper or whitefish fillets, cut into 2-inch pieces
  • 3 cups cooked white rice
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoons grated lemon peel
Make With
Progresso Broth

Steps

  • 1
    Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and vinegar; let stand 30 minutes; drain. Scrub clams in cold water.
  • 2
    Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
  • 3
    Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use the oval, greenish brown fennel seed in both sweet and savory fare. Their licoricelike flavor gives tomato-based dishes, such as this one, a sweet, slightly spicy flavor boost.
  • tip 2
    This stew is so hearty, serve it with a loaf of warm sourdough bread and dinner is done.
  • tip 3
    You probably won’t have leftovers, but if you do, ladle warm stew over thick, toasted slices of sourdough bread for a hot, hearty meal.

Nutrition

180 Calories, 2 g Total Fat, 20 g Protein, 22 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
180
Calories from Fat
20
Total Fat
2 g
Saturated Fat
0g
Cholesterol
50 mg
Sodium
230 mg
Potassium
540 mg
Total Carbohydrate
22 g
Dietary Fiber
1 g
Protein
20 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
16%
16%
Calcium
4%
4%
Iron
26%
26%
Exchanges:
1 Starch; 1 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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