Spring Seafood Stew
Spring Seafood Stew recipe
Cooking Light, May 2002
I had a few scallops, a piece of halibut, and bought some shrimp to make this. I didn’t use all the seafood listed in the ingredients. I needed something that would use up the bits and pieces of seafood I had in the freezer and this seemed perfect.
This was REALLY good!! It was also really easy to make. It was even good for lunch the next day. I saved the shrimp shells and put them in a measuring cup with some water and heated it up in the microwave to add some more fish flavor to the broth. I don’t know if it made that big of a difference in flavor, but I thought, “Why not?” I served it with some crusty bread to dip in the juice. It was filling and very tasty!!
Measuring cups and spoons
Knife
Cutting board
Large stockpot
Spring Seafood Stew
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
- 14 1/2 ounces 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
Instructions
- Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
