• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Sunday Night Seafood Stew

  • Recipe Submitted by on

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


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

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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