Wonderful Seafood Stew

Submitted by Annacia

"Boneless fish fillets and whole shrimp simmer with garlic, herbs, and Cajun spices in a bayou blockbuster of a stew. Health experts recommend eating at least one meal per week that includes fish -- let it be this one."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4

ingredients

• 8 ounces skinless fish fillets (fresh or frozen halibut, orange roughy, or sea bass)
• 6 ounces shrimp (fresh or frozen peeled and deveined)
• 2 teaspoons olive oil
• 2⁄3 cup chopped onion
• 1⁄2 cup finely chopped carrot
• 1⁄2 cup chopped sweet pepper (red or green)
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can low-sodium tomatoes, undrained and cut up
• 1 (8 ounce) can low-sodium tomato sauce
• 1 cup reduced-sodium chicken broth
• 1⁄4 cup dry red wine or 1/4 cup reduced-sodium chicken broth
• 2 bay leaves
• 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
• 1⁄2 teaspoon cajun seasoning
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon crushed red pepper flakes (optional)

directions

1. Thaw fish and shrimp, if frozen.
2. Rinse fish and shrimp; pat dry.
3. Cut the fish into 1-inch pieces.
4. Cover and chill fish pieces and shrimp until needed.
5. In a large saucepan heat olive oil over medium-high heat.
6. Cook and stir onion, carrot, sweet pepper, and garlic in hot oil until tender.
7. Stir in the undrained tomatoes, tomato sauce, chicken broth, wine or chicken broth, bay leaves, dried thyme (if using), Cajun seasoning, cumin, and if desired, crushed red pepper.
8. Bring the mixture to boiling; reduce heat. Simmer, covered, for 20 minutes.
9. Gently stir in the fish pieces, shrimp, and fresh thyme (if using).
10. Cover and simmer about 5 minutes more or until the fish flakes easily when tested with a fork and shrimp are opaque.
11. Remove the bay leaves before serving.

Reviews

[tlbarker72]

I made this tonight for myself and my 2 year old daughter. It was very good! Even my little girl ate it, which surprised me. The flavor is rich and hearty, however next time I will use a little less of the cajun seasoning. The heat level was just a little bit too much for the youngster. I used a filet each of mahi mahi and cod. I also added scallops along with the shrimp. I am definitely keeping this recipe. It's yummy.

 

[gwynn]

This was a wonderful tasting Seafood Stew. Will make this again soon. Thanks for posting.

 

[bduck]

One of the best things I have ever made. I added celery, musles and scallops and subsitiuted paprika for the cajun spice. My friends and family couldn't believe that I was capable of making this. Everyone loved it!!!!

 

[IngridH]

The flavors in this stew are just divine! The thyme, cumin, cajun seasoning and pepper flakes really elevate a basic tomato broth to something special. It has a bit of heat, but not enough to overwhelm the delicate flavors of the fish and shrimp. I did tweak the recipe a touch (sorry, I can't help it!) first by blending the tomato mixture to a less chunky texture after it had simmered for 20 minutes, second by using twice as much seafood as called for. Otherwise, I made just as written. Even without the extra seafood, this is a very hearty, warming dish. Along with a glass of fruity wine and some hearty bread, this makes a wonderful meal! I used cod this time, but I'd love to try it with salmon and mussels as well. I've been looking for a seafood stew recipe for months that was just perfect, I think I can stop looking now! thanks so much for a wonderful lunch, and many more meals to come.

 

[teresas]

Yummy! All around the table, that was what was heard. This is low in fat, calories and sugar. What a great seafood stew. I just served it with some rolls and butter for those lucky people who are not watching their weight. Thanks for posting, this is a keeper. :)