fisherman's wharf seafood stew

Fisherman's Wharf Seafood Stew Recipe

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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

How to Make fisherman's wharf seafood stew


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

Printable Recipe Card

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