Easy Mediterranean Seafood Stew

Name: Easy Mediterranean Seafood Stew
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1.5 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; 0.25 cup chopped fresh basil; 0.25 cup chopped fresh parsley; 0.5 lemon, juiced; 2 teaspoons lemon zest; salt and ground black pepper to taste

5.0

(2)

2 Reviews

2 Photos

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

Recipe by Tez @ Chile and Salt

Published on April 11, 2016

2

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hrs

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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

Directions

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

Cook's Notes:

You can use shrimp stock, clam juice, or water instead of fish stock.

Use any fish of your choice, I like to use yellowtail.

Nutrition Facts (per serving)

278	Calories
8g	Fat
16g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 278
% Daily Value *
Total Fat 8g	11%
Saturated Fat 2g	8%
Cholesterol 181mg	60%
Sodium 443mg	19%
Total Carbohydrate 16g	6%
Dietary Fiber 2g	8%
Total Sugars 3g
Protein 27g
Vitamin C 25mg	126%
Calcium 104mg	8%
Iron 6mg	31%
Potassium 782mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.