SEAFOOD STEW

Seafood Stew image

Hearty, chunky, and loaded with seafood. Perfect cold weather eats. Must be served with a chunk of crusty bread.

Provided by ratherbeswimmin

Categories Stew

Time 4h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons butter or 3 tablespoons margarine
1 large yellow onion, chopped
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 (28 ounce) cans whole tomatoes, undrained and lightly pureed in food processor
1 1/2 cups chicken stock
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt, to taste
fresh ground pepper, to taste
1 cup chopped fresh parsley
1 lb scallops or 1 lb white fleshed fish filets, cut into bite size pieces (can use 1/2 lb. each)
1 lb large shrimp, peeled and deveined
1 1/2 lbs fresh clams, in shells well scrubbed

Steps:

In a large Dutch oven over medium heat, let the butter melt.
Add in the onions and garlic; stir/saute for 5 minutes or until tender.
Add in the flour; stir until bubbly.
Add in tomatoes, broth, wine, seasonings, and parsley; simmer 5 minutes.
Bake, uncovered, in a 400° oven for 30 minutes.
Add in scallops/fish, and bake, covered, for 10 minutes.
Add in clams and shrimp and bake, covered, for about 10 more minutes or until clams open up and shrimp turns pink.
Discard any clams that do no open up.
Ladle into soup bowls.

Nutrition Facts : Calories 301.8, Fat 7.7, SaturatedFat 3.3, Cholesterol 146.9, Sodium 625.6, Carbohydrate 19.5, Fiber 3.3, Sugar 7.4, Protein 35.8

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