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Mixed Seafood Stew

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  Vegetable oil 2 Tablespoon (Sauce)
  Onions/3 leeks liced 2 , chopped
  Garlic 4 Clove (20 gm), crushed (Sauce)
  Tomatoes 2 , peeled (Sauce)
  Tomato paste 3 Tablespoon (Sauce)
  Clam juice 2 Cup (32 tbs)
  Chicken bouillon 4 Cup (64 tbs)
  Salt 1 Tablespoon (Sauce)
  Pepper 1⁄8 Teaspoon (Sauce)
  Saffron 1⁄4 Teaspoon (Sauce)
  Thyme 1⁄2 Teaspoon (Sauce)
  Bay leaf 1 (Sauce)
  Parsley sprigs 6 (Sauce)
  Grated orange rind 1 Tablespoon
  Seafood 1 Cup (16 tbs)
  Lobster/Other shellfish clams, mussels with shells, scallops, crab, shrimp 2 Pound
  Assorted whitefish fillets 2 Pound (Such As Sea Bass, Perch, Cod, Sole, Flounder, Red Snapper)
  Chopped parsley 1 Tablespoon (For Garnish)

Heat oil in large saucepan or Dutch oven; saute onions several minutes, until translucent.
Add remaining sauce ingredients; simmer 45 minutes.
Prepare seafoods.
Cook lobster. (Place in large kettle of boiling salted water 10 minutes.)
Break claws and tail from body; crack claws.
Cut tail into 1-inch chunks.
Remove black vein from tail pieces; leave shell on meat.
Wash fish fillets; cut into 2-inch pieces.
Add lobster and firm-fleshed fish (sea bass, perch, etc.) to boiling sauce; cook 5 minutes.
Add tender-fleshed fish, such as clams, scallops, sole, or cod; cook 5 minutes.
Lift seafoods out as soon as cooked; keep warm in soup tureen or platter.
Boil liquid 10 minutes to reduce; strain through coarse sieve into tureen.
Mash through some of vegetables.
Garnish with parsley.

Recipe Summary

Main Dish

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Average: 4.1 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 130 Calories from Fat 32

% Daily Value*

Total Fat 4 g5.5%

Saturated Fat 0.45 g2.2%

Trans Fat 0 g

Cholesterol 82.2 mg27.4%

Sodium 632.1 mg26.3%

Total Carbohydrates 5 g1.6%

Dietary Fiber 0.64 g2.6%

Sugars 2 g

Protein 20 g39.6%

Vitamin A 5.9% Vitamin C 10.5%

Calcium 6.9% Iron 2.8%

*Based on a 2000 Calorie diet

Mixed Seafood Stew Recipe