Seafood Stew

Course : Seafoods
Serves: 4
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1 1/4 pounds all-purpose potatoes -- *see note
14 1/2 ounces canned chunky tomatoes -- Italian style
14 ounces chicken broth -- canned
16 large mussels -- cleaned
16 large shrimp -- peeled and deveined tails left on
12 ounces cod fillet -- cut into 2 inch pieces
1 tablespoon chopped parsley

Preparation / Directions:

*Potatoes: about 4 medium, peeled, cut into 1/2" pieces. Italian style Chunky 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. 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. Canned sizes are approximate.

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