Tuesday, January 31, 2017

Easy Seafood Stew

This is a light yet satisfying dish. If you want something comforting during the cold days of winter this is it. It has just the right kick to it to awaken your taste buds but not overbearing. I have prepared a similar but spicier fish dish in the past and this is a mellowed version with comparable deliciousness with less ingredients. Try this simple but elegant dish to prepare and savor. My picky taster, my husband, gave it two thumbs up.

Easy Seafood Stew

  • 1-10 oz can diced tomatoes with green chilies
  • 2 cups vegetable broth
  • 1 small onion, chopped
  • 2 stalks celery, sliced
  • 1 cup baby carrots
  • 1 large potato, peeled and cubed
  • 1 yellow or red or green pepper, sliced into small pieces
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 tsp Old Bay Seasoning
  • 1/4 tsp cumin
  • 1 lb fish fillets, cut into one inch pieces
  • 1 dozen shrimp, raw with or without shell or cooked thawed frozen ones

Cook all the ingredients except the fish and shrimp in a large skillet with the cover on at medium heat till the carrots and potatoes are cooked. Add the fish on top of the vegetable mixture, cover and heat the mixture till the fish is cooked through. Do not stir to avoid breaking up the fish.  Then add the shrimp and continue heating till they turn pink if using raw or heated through if using cooked ones.

Serve over rice with crusty bread and salad.

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