Seafood Stew
This Seafood Stew is filled with your favorite seafoods in a delicious tomato sauce.
Servings: 4
Calories: 299kcal
Ingredients
- 1 tablespoon oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 1 cup dry white wine
- 1 28-ounce can diced tomatoes
- 1 cup clam juice
- 1 bay leaf
- 1 1/2 teaspoons kosher salt
- 1/2 pound mussels
- 1/2 pound clams
- 1/2 pound shrimp, peeled and deveined
- 1/2 pound calamari, sliced into rings
- 1/4 cup minced parsley, for garnish, optional
- 1/2 teaspoon crushed red pepper (optional)
Instructions
- In a large stock pot, heat oil over medium high heat.
- Add the onions and cook for 5-6 minutes, until tender. Add garlic and sauté for another minute.
- Add the wine, tomatoes, clam juice, bay leaf and salt. Bring to a boil, then reduce heat to medium and simmer for 20 minutes.
- Add in all the seafood at once and stir to combine. Cook until shrimp is pink and cooked through and mussels and clams have opened, about 5-7 minutes. Note: Discard any mussels or clams that haven't opened after 5-7 minutes.
- Garnish with parsley if desired and serve immediately
Notes
- Fresh is Best: Use the freshest seafood you can find for the best flavor.
- Don’t Overcook the Seafood: Keep an eye on your pot—seafood cooks quickly and can become rubbery if overdone.
- Check Your Shellfish: Before cooking, discard any mussels or clams with cracked shells. After cooking, throw away any mussels or clams that haven’t opened.
Nutrition
Calories: 299kcal | Carbohydrates: 24g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 234mg | Sodium: 1.297mg | Potassium: 953mg | Fiber: 3g | Sugar: 9g | Vitamin A: 804IU | Vitamin C: 36mg | Calcium: 160mg | Iron: 5mg