Fisherman's Wharf Seafood Stew Recipe

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fisherman's wharf seafood stew

William Algeri


From weight watchers cookbook. If you can tolerate the tomatoes, this is an excellent stew. 189 calories, 4g fat, 334 mg sodium, 14 g carbs

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20 Min


25 Min


Stove Top


2 tsp
olive oil
1 medium
red bell pepper, chopped
6 medium
scallions, thinly sliced
2 stalk(s)
celery, chopped
3 clove
garlic, thinly sliced
1 can(s)
(141/2 oz.) can diced tomatoes
1 c
1 c
dry, white wine
1 pinch
red pepper flakes
1 can(s)
frozen corn kernels
3/4 lb
large shrimp, peeled and deveined. can leave tails on if desired
1/2 lb
mussels, scrubbed and debearded
1/2 lb
halibut fillet, cut into 112 inch chunks

Directions Step-By-Step

Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
Add tomatoes, water, wine, and pepper flakes, bring to a boil. Reduce heat and simmer, covered, until flavors are blended, about 10 minutes. Stir in corn
Add shrimp, mussels, and halibut to the pot and return to boil. Reduce heat and simmer, covered, until mussels open and the shrimp are just opaque, about 5 minutes. Discard any mussels that don't open.
Divide stew evenly among 6 large shallow soup bowls.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tag: Healthy