Tomato-Seafood Stew

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

How to Make Tomato-Seafood Stew

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.

Printable Recipe Card

About Tomato-Seafood Stew

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



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