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Smoky Seafood Stew
1 hr 15 min prep time
45 min cook time
6servings
Recipe by
Katie Cavuto
Source
Whole Cooking and Nutrition
Photo by
Renee Comet
How to Make Smoky Seafood Stew
This stew is great year-round, but it’s best in late summer when bell peppers are extra plump and abundant at the farmers’ market. When buying fresh clams, make sure they are still alive with their shells tightly closed. This recipe is Katie Cavuto's rendition of the clambakes and lobster boils she loved as a kid.
1 hr 15 min prep time
45 min cook time
6servings
1 1/2 cups
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Step-By-Step Instructions:
- Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, salt, and black pepper, and cook, stirring occasionally, until vegetables have softened, 6–8 minutes. Add the garlic, red pepper flakes, paprika, and tomato paste. Continue to cook, stirring, for 1–2 minutes.
- Pour in the broth and tomatoes with their juices. Bring mixture to a boil, then add the potatoes. Reduce heat to low and cover the pot. Simmer for 15–20 minutes, or until the potatoes are tender.
- When potatoes are tender, increase heat to medium and add the lemon zest, lemon juice, and clams. Cover the pot and cook for 3 minutes. Stir in the shrimp and fish, cover again, and simmer for about 5 more minutes, until the clams open and the fish and shrimp are firm and opaque. Stir in the parsley and oregano, and serve immediately.
Nutrition facts
6 Servings
-
Serving Size
1 1/2 cups
- Amount per serving Calories 210
-
Total Fat
6g
- Saturated Fat 0.8g
- Trans Fats 0g
- Cholesterol 70mg
- Sodium 430mg
-
Total Carbohydrate
21g
- Dietary Fiber 4g
- Total Sugars 8g
- Added Sugars 0g
- Protein 18g
- Potassium 915mg
- Phosphorous 265mg
Ingredients
extra-virgin olive oil
2 tbsp
onion(s) (chopped)
1 cup
celery (chopped)
1/2 cup
red bell pepper (chopped)
1 cup
fine sea salt
1/4 tsp
freshly ground black pepper (divided)
1/2 tsp
garlic (minced)
3 clove
crushed red pepper flakes
1/2 tsp
smoked paprika
1 tsp
tomato paste (no-salt-added)
1 tbsp
low-sodium vegetable broth or low-sodium seafood stock
4 cup
no-salt-added canned crushed tomatoes
1 (15-oz) can
white potatoes (quartered)
2 cup
lemon zest (freshly grated)
1/2 tsp
lemon juice (freshly squeezed)
1 tbsp
littleneck clams (soaked in water for 1 hour)
1 lbs
medium shrimp (peeled and deveined, tails left on)
1/2 lbs
white fish (such as hake or cod) (cut into 1-inch pieces)
1/2 lbs
chopped fresh parsley
3 tbsp
chopped fresh oregano
2 tbsp
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