Best Hearty Seafood Stew Recipes

HEARTY SEAFOOD STEW

Hearty Seafood Stew image

Looking for a hearty seafood dinner? Then check out this stew made using shrimp, beans and tomatoes - a flavorful meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 16

Ingredients

1/2 lb uncooked medium shrimp in shells, thawed if frozen
2 tablespoons vegetable oil
2 medium carrots, thinly sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (14.5 ounces) stewed tomatoes, undrained
2 cups water
1 tablespoon beef bouillon granules
1 medium potato, cut into 1/2-inch pieces (1 cup)
1 lb cod or other medium-firm fish fillets, cut into 1-inch pieces
1 can (15 to 16 oz) great northern beans, rinsed and drained
1 small zucchini, cut lengthwise in half, then cut crosswise into slices (1 cup)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
1/2 teaspoon pepper
Chopped fresh parsley, if desired

Steps:

Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
Stir in shrimp, cod, beans, zucchini, thyme and pepper. Heat to boiling; reduce heat. Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm. Serve topped with parsley.

Nutrition Facts : Calories 290, Carbohydrate 32 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 740 mg, Sugar 7 g, TransFat 0 g

HEARTY SEAFOOD STEW

Hearty Seafood Stew image

Number Of Ingredients 14

Ingredients

2 medium carrots, sliced (1 cup)
2 stalks , medium celery, sliced (about 1 cup)
1 large onion, chopped (about 1 cup)
1 clove garlic, finely chopped
1 (14 1/2-ounce) can no-salt added stewed tomato, undrained
2 cups water
2 teaspoons low-sodium beef bouillon granules
1 medium potato, cut into 1/2-inch pieces (about 1 cup)
1/2 pound catfish filet, cut into 1-inch pieces
1/4 pound peeled and deveined raw medium shrimp
1 (15-ounce) can great northern beans, rinsed and drained
1 small zucchini, cut lengthwise in half and crosswise into sliced (about 1 cup)
1 teaspoon chopped fresh or 1/4 tsp dried thyme leaves
Chopped fresh parsley, if desired

Steps:

Spray nonstick Dutch oven with nonstick cooking spray heat over medium-high heat. Cook carrots, celery, onion and garlic in Dutch oven, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in catfish, shrimp, beans, zucchini and thyme. Heat to boiling reduce heat. Cover and simmer about 10 minutes or until fish flakes easily with fork. Serve topped with parsley.1 Serving: Calories 155 (Calories from Fat 10) Fat 1g (Saturated 0g) Cholesterol 40mg Sodium 230mg Carbohydrate 26g (Dietary Fiber 6g) Protein 16g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves