Good Recipe

Easy Mediterranean Seafood Stew

This fish stew features a beautiful, rich, tomato-based broth with yellow tail, shrimp, calamari, and clams.

INGRIDIENT

1 ½ cups peeled and cubed potatoes

1 tablespoon olive oil, or as needed

1 medium onion, cut in half and thinly sliced

2 teaspoons crushed red pepper

2 cloves garlic, minced, or more to taste

1 (16 ounce) can whole peeled tomatoes, undrained

1 cup dry white wine

1 cup fish stock

10 ounces white fish, cut into small chunks

1 pound clams in shell, scrubbed

10 ounces uncooked medium shrimp, peeled and deveined

8 ounces cleaned calamari, sliced into thin rings

¼ cup chopped fresh basil

¼ cup chopped fresh parsley

½ lemon, juiced

2 teaspoons lemon zest

salt and ground black pepper to taste

DIRECTION

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.

Step: 2

Heat olive oil in a large pot over medium heat. Add onion and crushed red pepper. Cook and stir until onion is soft, 5 to 7 minutes. Add garlic and cook 1 minute more.

Step: 3

Increase heat to medium-high and add tomatoes, reserved potatoes, and white wine. Bring to a simmer. Cook, breaking the tomatoes up with a spoon, 8 to 10 minutes. Pour in fish stock and return to a simmer.

Step: 4

Add white fish to the pot, nestling the pieces down into the broth. Simmer for 2 to 3 minutes. Add clams, shrimp, and calamari. Simmer until shrimp are pink and clams have opened, 3 to 5 minutes. Remove and discard any unopened clams.

Step: 5

Turn off the heat and stir in basil, parsley, lemon juice, lemon zest. Ladle into bowls to serve.

NUTRITION FACT

Per Serving: 278 calories; protein 26.7g; carbohydrates 16.4g; fat 8.3g; cholesterol 180.5mg; sodium 443.4mg.

The word “stew” can refer to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu whole , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.

(Quail) Egg Salad Sandwiches on a Stick Author : Buckwheat Queen

1-2-3 Jambalaya Author : From the Kitchen at Johnsonville Sausage

1-Pot, 3-Bean Chicken Stew Author : Jean Carper

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed