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Fresh Seafood Stew

 5 Ratings
2 Comments
No Image For Recipe
  • Prep Time 40 min
  • Total Time 60 min
  • Servings 0
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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.

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

Directions

  • 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.

Expert Tips

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.

This stew is so hearty, serve it with a loaf of warm sourdough bread and dinner is done.

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
20
% Daily Value
Total Fat
2 g
Saturated Fat
0g
Cholesterol
50 mg
Sodium
230 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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