Tomato-Seafood Stew

Tomato-seafood Stew Recipe

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1/2 lb
fresh or frozen shimp, peeled, deveined
1 c
onion, chopped
garlic cloves, minced
1 Tbsp
cooking oil
1 can(s)
tomatoes, 16 ounces, cut up
8 oz
tomato sauce, reduced sodium
potato, peeled and diced
celery stalk, chopped
medium green pepper, chopped
medium carrot, shredded
1 tsp
dried thyme, crushed
1/4 tsp
4 dash(es)
hot sauce
20 oz
can whole baby clams, drained
2 Tbsp
snipped fresh parsley

How to Make Tomato-Seafood Stew


  • 1Thaw shrimp, if frozen; halve length-wise.
  • 2In a large saucepan cook onion and garlic in oil until tender.
  • 3Stir in undrained tomatoes, tomato sauce, potato, green pepper, celery, carrot, thyme, pepper and hot pepper sauce.
  • 4Bring to boiling; reduce heat.
  • 5Cover and simmer 20 to 25 minutes or until vegetables are tender.
  • 6Stir in shrimp, clams and parsley.
  • 7Bring to boiling; reduce heat.
  • 8Cover and simmer 1 to 2 minutes more or until shrimp turns pink.
  • 9Spoon into serving bowls.

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About Tomato-Seafood Stew

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

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