Seafood Stew
Recipe from Better Homes and Gardens

Serve slices of crusty French bread to soak up every last drop of this savory seafood stew.


Seafood Stew

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Servings: 4 servings
Prep Time: 35 mins
Total Time: 1 hr 20 mins
Related Categories: Fish Stew, Low Calorie, Low Carb, Low Fat, Seafood Stew, Stew
 
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Ingredients
  • 8  ounces
    skinless cusk (ocean catfish) or cod fillets, cut into 3/4-inch pieces
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  • 8 
    fresh or frozen clams in shells
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  • 6  quarts
    water
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  • 9  tablespoons
    salt
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  • 2  medium
    potatoes, coarsely chopped (about 2 cups)
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  • 1  12-ounce can
    whole kernel corn with sweet peppers, drained
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  • 1  14-1/2-ounce can
    stewed tomatoes
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  • 1/2  cup
    chicken or vegetable broth
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  • 1-1/2  teaspoons
    snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
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  • 1/4  teaspoon
    garlic powder
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  • 1/8  teaspoon
    pepper
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  • 1  tablespoon
    snipped fresh parsley or thyme
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Directions
1.
Thaw fish and clams, if frozen. Rinse fish. Cut fish into 1-inch pieces. Set fish aside.
2.
In a large bowl combine 2 quarts of the water and 3 tablespoons of the salt; add clams. Let clams soak for 15 minutes; drain and rinse. Discard the soaking water. Repeat soaking, draining, and rinsing clams two more times with the remaining water and salt.
3.
For stew, in a large saucepan or Dutch oven combine potatoes, corn, undrained tomatoes, chicken or vegetable broth, thyme, garlic powder, and pepper. Bring mixture to boiling; reduce heat. Cover and simmer for 10 minutes.
4.
Add fish and clams. Cover and cook for 4 to 5 minutes or until fish flakes easily with a fork and clams open. Spoon into bowls. Sprinkle with fresh parsley or thyme. Makes 4 servings.
Nutrition information
Calories 231, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 37 mg, Sodium 846 mg, Carbohydrate 38 g, Protein 19 g. Percent Daily Values are based on a 2,000 calorie diet
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