Seafood Stew
This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.
Ingredients and Preparation
Ingredients | Measures |
---|---|
Water | 6 cups |
White wine | 10 ounces |
Celery stalks, chopped | 3 |
Large shrimp, washed | 1 pound |
Crayfish | 1 pound |
Olive oil | 2 tablespoons |
Medium onions, chopped | 2 |
Medium red pepper, chopped | 1 |
Medium green bell pepper, chopped | 1 |
Medium tomatoes, chopped | 4 |
Tomato paste | 2 tablespoons |
Chopped fresh thyme | 2 teaspoons |
Chopped fresh oregano | 2 teaspoons |
Sea bass, cut into chunks | 1 pound |
Small squid, cleaned and sliced | 1 pound |
Salt and pepper to taste |
- Directions
- In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
- Add the shrimp and crayfish and simmer for 3 to 4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
- Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
- Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.
Daily Servings According to Diabetes Food Guide Pyramid
Serving From Meat Group: 2
Serving From Vegetable Group: ½
Serving From Fat: ½
Side Suggestions: Boiled Yucca or Plantains, Vegetable Salad
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