fisherman's wharf seafood stew

Fisherman's Wharf Seafood Stew Recipe

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William Algeri

By
@williamA

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

Rating:

☆☆☆☆☆ 0 votes

Serves:
6
Prep:
20 Min
Cook:
25 Min
Method:
Stove Top

Ingredients

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  • 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
    water
  • 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

How to Make fisherman's wharf seafood stew

Step-by-Step

  1. Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
  2. 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
  3. 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.
  4. Divide stew evenly among 6 large shallow soup bowls.

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About fisherman's wharf seafood stew

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




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