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Seafood Stew

Ingredients
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped onions 2 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 16 Ounce, undrained (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Burgundy 1⁄2 Cup (8 tbs) (Other Dry Red Wine)
  Fresh parsley 3 Tablespoon, chopped
  Salt 1⁄4 Teaspoon
  Dried whole oregano 1⁄4 Teaspoon
  Dried whole basil 1⁄4 Teaspoon
  Pepper 1 Dash
  Frozen perch fillets 16 Ounce (1 Package)
  Canned shrimp 4 1⁄2 Ounce, rinsed & drained (1 Can)
  Canned clams 6 1⁄2 Ounce, un-drained & minced (1 Can)
Directions

MAKING
1) Take a Dutch oven and coat with cooking spray. Add oil and heat over medium flame until it becomes hot.
2) Add onion, green pepper and garlic. Saute until tender.
3) Add the next 8 ingredients and bring the mixture to a boil.
4) Cover and reduce heat. Simmer for about 20 minutes.
5) Cook the perch according to package directions. Cut into small pieces.
6) Add shrimp, perch and clams to the tomato mixture. Cover and simmer for about 3 minutes.

SERVING
7) Pour stew in 6 individual bowls and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday
Ingredient: 
Clam
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes
Servings: 
6

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