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fisherman's wharf seafood stew

williamA avatar
Recipe by
William Algeri
@williamA
pittsburgh, PA

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

yield 6 serving(s)
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For fisherman's wharf seafood stew

  • 2 tsp
    olive oil
  • 1 md
    red bell pepper, chopped
  • 6 md
    scallions, thinly sliced
  • 2 stalk
    celery, chopped
  • 3 clove
    garlic, thinly sliced
  • 1 can
    (141/2 oz.) can diced tomatoes
  • 1 c
    water
  • 1 c
    dry, white wine
  • 1 pinch
    red pepper flakes
  • 1 can
    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 11\2 inch chunks

How To Make fisherman's wharf seafood stew

  • 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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