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French Shellfish Stew


Category: Soups & Stews
Servings: 4
Prep + Cooking Time: 45 Minutes


Ingredients: (Conversion Chart)

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 red pepper, finely chopped
  • 2 cloves garlic, minced
  • Salt
  • Freshly ground black pepper
  • 1 teaspoon minced, fresh thyme
  • 1 bay leaf
  • cup white wine
  • 1 can diced tomatoes, drained
  • 2 cups clam juice or chicken broth
  • 12 cherrystone clams
  • 12 shrimp, peeled and deveined
  • 2 pounds mussels, scrubbed
  • 2 tablespoons fresh parsley, coarsely chopped

Directions:

  1. Heat olive oil in a soup pot over medium heat. Add onion, celery, red pepper and garlic, season with salt and pepper and cook until vegetables begin to soften, about 5 minutes.
  2. Add thyme, bay leaf and wine and bring to a boil. Cook until wine has almost evaporated.
  3. Add tomatoes and clam juice (or chicken broth) and cook for 5 minutes more.
  4. Rinse clams and add to pot, cover and cook for 5 minutes.
  5. Remove cover and add mussels. Cover again and cook for 1 minute. Remove cover, add shrimp and cook until the shrimp are just cooked, about 2 minutes more.
  6. Adjust salt and pepper to taste, and serve.

Nutrition Info:

440 calories (44g protein, 30g carbohydrate, 14g fat, 934mg sodium) per serving












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