Fresh Seafood Stew

Fresh Seafood Stew

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.

Prep Time

40

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
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.
Serve With
This stew is so hearty, serve it with a loaf of warm sourdough bread and dinner is done.
Planned-Overs
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:

1 Serving (1 Serving)
  • Calories 180
    • (Calories from Fat 20 ),
  • Total Fat 2 g
    • (Saturated Fat 0g,),
  • Cholesterol 50 mg;
  • Sodium 230 mg;
  • Total Carbohydrate 22 g
    • (Dietary Fiber 1 g,
  • Protein 20 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Vegetable;
    • 2 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.