• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Seafood Stew W/veggies

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 2 tb Olive oil
  • 2 lg Cloves garlic -- minced
  • 3 c Fresh tomato pulp(see box)
  • Or
  • Canned tomatoes,drained --
  • ;plus
  • 1 c Reserved juice (add white
  • Wine to -- make 1 cup)
  • 8 oz Bottle clam juice
  • 1 c Dry white wine
  • 1 Bay leaf
  • 1/4 ts Dried thyme
  • 2 pn Saffron threads --
  • (optional)
  • 1/2 Onion -- chopped, 1/2 cup
  • 1/2 Green bell pepper --
  • Chopped(1/2 cup)
  • 1 Zucchini, cut into 1-inch
  • Pieces -- (1cup)
  • 1 lb Firm, white-fleshed fish,
  • Sliced -- in lg. pieces
  • 1/4 lb Scallops
  • 1/4 lb Shrimp,peeled -- and
  • Deveined
  • 1/3 c Chopped fresh parsley


Heat 1 tablespoon olive oil in a deep,heavy saucepan over low heat.Add
garlic and cook 1 minute or until fragrant(do not brown).Add tomato pulp
and juice,clam juice,wine,bay leaf,thyme, and saffron(if using,) and bring
to a boil.Lower heat and simmer for 10 min. Heat remaining tablespoon olive
oil in a saucepan over medium-low heat. Cook onions and peppers until
slightly soft.Add zucchini.Stir,cover and cook for about 4 minutes, or
until zucchini is just tender-crisp.Remove cover. Add seafood to simmering
tomato liquid,adjusting heat so it continues to simmer.Cook about 2 min.,or
until shrimp are pink and fish is opaque(do not overcook). Add vegetables
and 1/4 cup parsley and simmer 2 minutes or so to meld flavors.Season with
salt and freshly ground pepper to taste and garnish with remaining parsley.

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