Side Pannel
Sunday Night Seafood Stew
Sunday Night Seafood Stew
- Recipe Submitted by ADMIN on 09/26/2007
Category: Microwave
Ingredients List
- 8 oz Clam juice (1 bottle)
- 2 c Water
- 1 ts Dried thyme
- 1/4 ts Fennel seed -- crushed
- 1 Bay leaf
- 3/4 lb Skinless lean white fish
- (halibut, haddock, pollack,
- Red snapper,
- Whiting, bass, flounder,
- Cod)
- 16 md Shrimp, mussels, or clams --
- Shelled & deveined
- 1 md Tomato -- seeded & chopped
- Salt and freshly ground
- Pepper -- to taste
- Parsley, for garnish
- (optional) -- finely
- Chopped
Directions
1. In a large saucepan over high heat, combine clam juice, the water,
thyme, fennel seeds, and bay leaf. Bring to a boil.
2. Reduce heat, cover, and simmer for 3 minutes.
3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth.
Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will
open and shrimp will turn pinkish and opaque).
4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish
with parsley, if desired.
Microwave Version:
Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave
on 70% power 3 minutes. For step 3, after adding fish, shellfish, and
omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step
4.
Note: If you are using frozen fish, partially defrost them, then cut into
chunks do not thaw completely. Add to broth before shellfish and simmer
3 to 5 minutes, then add shellfish and tomatoes and continue as directed in
step 3.
thyme, fennel seeds, and bay leaf. Bring to a boil.
2. Reduce heat, cover, and simmer for 3 minutes.
3. Cut fish into 1-inch chunks. Add fish, shellfish, and tomatoes to broth.
Gently simmer 3 to 5 minutes, until fish is opaque (mussels and clams will
open and shrimp will turn pinkish and opaque).
4. Remove bay leaf; season to taste. Ladle soup into serving bowls. Garnish
with parsley, if desired.
Microwave Version:
Combine ingredients as directed in step 1, using a 2-quart bowl. Microwave
on 70% power 3 minutes. For step 3, after adding fish, shellfish, and
omatoes, microwave on 70% power 3 to 5 minutes. Serve as directed in step
4.
Note: If you are using frozen fish, partially defrost them, then cut into
chunks do not thaw completely. Add to broth before shellfish and simmer
3 to 5 minutes, then add shellfish and tomatoes and continue as directed in
step 3.
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