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