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
