Search our collection of healthy and delicious recipes.
With recent research showing that eating fish can help
brain function, why not serve this seafood stew for family gatherings in the
winter months? There are lots of vegetables in this dish as well.
6 cups water
10 ounces white wine
3 celery stalks, chopped
3 medium carrots, chopped
1 pounds large shrimp, washed
1 pound crayfish
2 tablespoons olive oil
2 medium onions, chopped
1 medium red pepper, chopped
1 medium green bell pepper, chopped
4 medium tomatoes, chopped
2 tablespoons tomato paste
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh oregano
1 pound sea bass, cut into chunks
1 pound small squid, cleaned and sliced
Salt and pepper to taste
- In a large, non-aluminum saucepan, stir together the
water, white wine, celery and carrots. Bring to a simmer and cook for 5
- 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 right away.
Serving size: 1 cup
Desktop Wellness, Inc. 2004-2005