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Title: Seafood Stew
Categories: Fish Ipe
Yield: 4 Servings
| 1 1/4 | lb | All-purpose potatoes; *see note |
| 14 1/2 | oz | Canned chunky tomatoes; Italian style |
| 14 | oz | Chicken broth; canned |
| 16 | lg | Mussels; cleaned |
| 16 | lg | Shrimp; peeled and deveined, tails left on |
| 12 | oz | Cod fillet; cut into 2" pieces |
| 1 | tb | Chopped parsley |
*Potatoes: about 4 medium, peeled, cut into 1/2" pieces. Italian style Chunny tomatoes are seasoned with olive oil, garlic, and spices.
1. In 2-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 5 to 8 minutes until potatoes are tender; drain.
2. Meanwhile, in 5-quart Dutch oven over high heat, heat tomatoes with their liquid, chicken broth, and wine to boiling. Add mussels; reduce heat to medium. Cover and cook mussels 3 to 5 minutes, removing mussels to bowl as shells open.
3. Add shrimp and cod to Dutch oven; cover and cook 3 to 5 minutes until shrimp and cod turn opaque throughout. Add potatoes and mussels; heat through. Sprinkle with parsley.
Each serving: About 305 calories, 35 g protein, 28 g carbohydrate, 5 g total fat (0 g saturated), 136 mg cholesterol, 965 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: Shrimp, mussels, and cod are quickly cooked in chunky tomatoes that come with olive oil, garlic, and spices. Bread and salad will round out the menu. Work Time: 10 minutes; Total Time: 30 minutes. Canned sizes are approximate.
Buster for McRecipe by Pat Hanneman (kitpath) feb98
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh previous next