Seafood Stew

Seafood Stew

Rodale Images Rodale Images; n/a Tad Ware & Company Yields: 1 serving Total Time: 0 hours 30 mins 1 tbsp. olive oil 2 bottles (8 ounces each) clam juice 1 c. chopped onions 2 leeks, thinly sliced 5 cloves garlic, minced 12 oz. small red potatoes, quartered 1 can (28 ounces) reduced-sodium chopped italian plum…

recipe image

Food, Cuisine, Dish, Serveware, Tableware, Dishware, Recipe, Ingredient, Garnish, Produce,

Rodale Images Rodale Images; n/a Tad Ware & Company

Yields:

1


serving

Total Time:

0

hours

30

mins

1
tbsp.

olive oil

2


bottles (8 ounces each) clam juice

1
c.

chopped onions

2


leeks, thinly sliced

5


cloves garlic, minced

12
oz.

small red potatoes, quartered

1


can (28 ounces) reduced-sodium chopped italian plum tomatoes (with juice)

1
lb.

halibut, cut into 2″ cubes

8
oz.

bay scallops

8
oz.

large shrimp, peeled and deveined

3
tbsp.

chopped fresh herbs (such as tarragon, basil, thyme, parsley)

salt

ground black pepper

  1. In a Dutch oven over medium-high heat, bring the oil and 1/4 cup of the clam juice to a boil; add the onions, leeks, garlic and potatoes. Cook and stir for 3 to 5 minutes, or until the onions are lightly browned. Add the tomatoes (with juice); bring to a boil. Cook and stir for 10 minutes.
  2. Add the halibut, scallops and shrimp; cook and stir for 5 minutes or until the fish is opaque and flakes easily when lightly pressed with a fork. Stir in the fresh herbs and salt and pepper to taste.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Article Categories:
Seafood Recipes