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Spanish Style Seafood Stew

Diet.Chef's picture
Ingredients
  Italian frying peppers/Cubanelle peppers / 1 green bell pepper 2 , cut into thin strips
  Yellow bell pepper 1 , cut into thin strips
  Onion 1 , halved and cut into 1/2 inch thick slices
  Vegetable broth 2⁄3 Cup (10.67 tbs)
  Garlic 4 Clove (20 gm), minced
  Tomato 1 Large, chopped
  Paprika 1 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Dry white wine 1⁄3 Cup (5.33 tbs)
  Littleneck clams 1 Dozen, scrubbed
  Large shrimp 12 Ounce, peeled and deveined, tails
  Skinned cod/Hake, halibut/ scrod fillet 10 Ounce, cut in to chunks
  Chopped flat leaf parsley 1⁄2 Cup (8 tbs)
Directions

Heat a large skillet coated with olive-oil cooking spray over medium heat.
Add the frying peppers, bell pepper, and onion and cook, stirring frequently, for 7 minutes, or until tender.
If the pan gets dry, add a little of the broth, 1 tablespoon at a time.
Stir in the garlic, tomato, paprika, salt, and black pepper, and cook, stirring, for 1 minute.
Stir in the remaining broth and the wine and bring to a boil.
Reduce the heat to low, cover, and simmer for 5 minutes, or until the flavors are blended.
Stir in the clams.
Cover and cook for 2 minutes.
Add the shrimp and fish and stir gently.
Cover and cook, stirring once, for 4 minutes, or until the shrimp are opaque, the fish flakes easily, and the clams have opened.
Discard any unopened shells.
Sprinkle with the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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