Italian Seafood Stew with Garlic-Herb Croutons

Italian Seafood Stew with Garlic-Herb Croutons

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

Prep Time

1:00

Hr:Mins

Total Time

1:30

Hr:Mins

Makes

8

servings

12
fresh clams in shells
2
tablespoons white vinegar
12
fresh mussels in shells
2
bottles (8 oz each) clam juice
2
cans (14.5 oz each) diced tomatoes, undrained
2
cans (15 oz each) tomato sauce
1
cup dry white wine or water
1
container (7 oz) refrigerated pesto
1
lb cod fillets, cut into bite-size pieces
1/2
lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed
1/2
lb uncooked sea scallops (about 16), thawed if frozen
3
tablespoons butter or margarine, softened
16
slices (1/2 inch thick) French bread
  1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
  2. Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  3. Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
  4. Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
  5. Discard any mussels or clams that don’t open. Spoon stew into soup bowls; top with croutons.
Makes 8 servings (1 3/4 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Double up on frozen seafood and fish if fresh is hard to come by.
Have all the ingredients assembled on a tray or cookie sheet in your refrigerator so you can whip this up in minutes on Christmas Eve.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 450
    • (Calories from Fat 190),
  • Total Fat 21g
    • (Saturated Fat 5g,
    • Trans Fat 1/2g),
  • Cholesterol 110mg;
  • Sodium 1590mg;
  • Total Carbohydrate 33g
    • (Dietary Fiber 4g,
    • Sugars 7g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 3 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.