Tomato-seafood Stew Recipe

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Tomato-Seafood Stew

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Ingredients

1/2 lb
fresh or frozen shimp, peeled, deveined
1 c
onion, chopped
2
garlic cloves, minced
1 Tbsp
cooking oil
1 can(s)
tomatoes, 16 ounces, cut up
8 oz
tomato sauce, reduced sodium
1
potato, peeled and diced
1
celery stalk, chopped
1
medium green pepper, chopped
1
medium carrot, shredded
1 tsp
dried thyme, crushed
1/4 tsp
pepper
4 dash(es)
hot sauce
20 oz
can whole baby clams, drained
2 Tbsp
snipped fresh parsley

Directions Step-By-Step

1
Thaw shrimp, if frozen; halve length-wise.
2
In a large saucepan cook onion and garlic in oil until tender.
3
Stir in undrained tomatoes, tomato sauce, potato, green pepper, celery, carrot, thyme, pepper and hot pepper sauce.
4
Bring to boiling; reduce heat.
5
Cover and simmer 20 to 25 minutes or until vegetables are tender.
6
Stir in shrimp, clams and parsley.
7
Bring to boiling; reduce heat.
8
Cover and simmer 1 to 2 minutes more or until shrimp turns pink.
9
Spoon into serving bowls.

About this Recipe

Course/Dish: Fish Soups
Other Tag: Quick & Easy