fisherman's wharf seafood stew
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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prep time
20 Min
cook time
25 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 teaspoons olive oil
- 1 medium red bell pepper, chopped
- 6 medium scallions, thinly sliced
- 2 stalks celery, chopped
- 3 cloves garlic, thinly sliced
- 1 can (141/2 oz.) can diced tomatoes
- 1 cup water
- 1 cup dry, white wine
- 1 pinch red pepper flakes
- 1 can frozen corn kernels
- 3/4 pound large shrimp, peeled and deveined. can leave tails on if desired
- 1/2 pound mussels, scrubbed and debearded
- 1/2 pound halibut fillet, cut into 11\2 inch chunks
How To Make fisherman's wharf seafood stew
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Step 1Heat oil in nonstick Dutch oven over medium heat. Add bell pepper, scallions, celery, and garlic. Cook, stirring until softened, about 5 minutes.
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Step 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
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Step 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.
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Step 4Divide stew evenly among 6 large shallow soup bowls.
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