Spring Seafood Stew

Submitted by Hey Jude

"This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4

ingredients

• 1 teaspoon olive oil
• cooking spray
• 1 cup thinly sliced leek (about 1 large leek)
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
• 3⁄4 lb medium shrimp, peeled and deveined
• 3⁄4 lb large scallop, cut in half horizontally
• 2 tablespoons chilled butter, cut into small pieces
• 1 1⁄2 cups chopped plum tomatoes
• 1 tablespoon minced fresh tarragon
• 1 teaspoon grated fresh lemon rind
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon ground red pepper

directions

1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
7. Stir in chopped tomato and remaining ingredients.
8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Reviews

[spatchcock]

Great recipe! I didn't have any leeks on hand so subbed green onions, which I needed to use up anyway. I also definitely added far more tarragon than was called for. We loved this, and will be making it many times! Thank you!

 

[PA.Dutch.Gramma]

I'd give this recipe ten stars if that were possible! Between freezer and pantry I had everything for this recipe except fresh lemon and tarragon. Husband went to the store for those, brough home a couple lemons but there was no fresh tarragon so I used dried. The recipe is easy to prepare and very flavorful. I reheated a sizable portion of take out spaghetti aglio e olio with anchovy with a generous ladle full of the broth from this recipe in the microwave. The pasta was divided between two flat soup bowls and portions of Spring Seafood Stew ladled on top. The stew with the pasta was off the chart delicious. That was followed by some of the remaining seafood and broth which was delightful. Husband exclaimed that this recipe is definitely a keeper. I can only imagine the flavor had fresh tarragon been available. Next time!

 

[lin18760]

This is fantastic!! 5 + stars. Everyone raved about the flavor.I have never made a stew like this.I added fresh mushrooms and dried tarragon. Next time i'm going to make a side of lemon rice for a side to add if anyone wants.Thanks,Linda.

 

[crandellj]

I was sooo excited to see this recipe posted! I used to take Cooking Light Magazine and made this for my mom and sisters when they visited. It became an instant family hit! Tonight my mom and one sister are coming through town and I'm going to make it! I like to add a large chunk of seared halibut in the middle of each bowl right before serving; delish!

 

[trc818]

Very simple and delicious. I used frozen shrimp, frozen scallops and a piece of frozen tilapia as the fish. I tweaked the broth by using 1 cup of chicken broth and 2 cups of clam juice plus the 1 cup of wine. I used chopped cherry tomatoes which added a nice touch of color and very subtly added to the flavor. It goes together very quickly once you start, and so, since we weren't quite ready to eat, I pulled out the seafood at the appropriate time, let the broth simmer and then just before we were ready to enjoy the soup, I added the lemon zest, spices and tomatoes and let them simmer for a few minutes, added back the seafood and it was perfect.