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Seafood Stew

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  Cod 1 Pound, cut into 1 1/2-inch chunks
  Cherrystone clams 12
  Olive oil 1 Tablespoon
  Chopped onions 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Potatoes 1 1⁄4 Pound, cut into 1/4-inch-thick slices
  Chopped celery 1 Cup (16 tbs)
  Saffron threads 1 Teaspoon (Or Less To Taste)
  Chopped fresh basil/2 teaspoons dried basil 2 Tablespoon
  Dried thyme 1 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon
  Dry vermouth 1 Cup (16 tbs)
  Canned italian plum tomatoes with juice 35 Ounce (1 Can)
  Shelled lobster tail 1⁄2 Pound, cut into 1 1/2-inch chunks

1. Check the cod for any visible bones and remove. Discard any opened clams and wash the remaining clams in several changes of cold water; refrigerate until needed.
2. Heat the oil in a large pot over medium heat until hot but not smoking. Add the onions and garlic, and cook about 5 minutes, or until the onion is soft. Add the potatoes, celery, saffron, basil, thyme, red pepper flakes, vermouth and tomatoes with their liquid, breaking up the tomatoes with the back of a spoon; stir well. Bring the stew to a boil, then reduce the heat and simmer, covered, 15 minutes. Add the lobster, cod and clams and cook another 10 minutes, or until the seafood is just cooked through. Discard any clams that have not opened.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3035 Calories from Fat 259

% Daily Value*

Total Fat 64 g99.1%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 512.5 mg170.8%

Sodium 8534.3 mg355.6%

Total Carbohydrates 238 g79.2%

Dietary Fiber 35.4 g141.4%

Sugars 74.7 g

Protein 254 g507.1%

Vitamin A 184% Vitamin C 510.2%

Calcium 162.6% Iron 507.6%

*Based on a 2000 Calorie diet

Seafood Stew Recipe