"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

SEAFOOD STEW Recipe

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This recipe for SEAFOOD STEW, by , is from JAY'S Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
deborah purcell
Added: Tuesday, January 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 TSP EXTRA-VIRGIN OLIVE OIL
1 MEDIUM ONION, CHOPPED
1 CLOVE GARLIC, MINCED
1/2 TSP DRIED THYME
1/2 FENNEL SEED
1/4 TSP SALT
1/4 TSP FRESHLY GROUND PEPPER
PINCH OF SAFFRON THREADS
1 CUP NO SALT ADDED DICED TOMATOES WITH JUICE
1/4 CUP VEGETABLE BROTH
4 OUNCES GREEN BEANS. CUT INTO 1 INCH
4 OUNCES BAY SCALLOPS,TOUGH MUSCLE REMOVED
4 OUNCES SMALL SHRIMP, PEELED DEVEINED

Directions:
Directions:
HEAT OIL IN A LARGE SAUCEPAN OVER MEDIUM HEAT. ADD ONION; COOK,STIRRING CONSTANTLY, FOR 3 MINUTES. ADD GARLIC, THYME, FENNEL SEED, SALT, PEPPER, AND SAFFRON. COOK FOR 20 SECONDS

STIR IN TOMATOES, BROTH AND GREEN BEANS. BRING TO A SIMMER. COVER, REDUCE HEAT AND SIMMER FOR 2 MINUTES. INCREASE HEAT TO MEDIUM. STIR IN SCALLOPS AND COOK, STIRRING OCCASIONALLY, FOR 2 MINUTES. ADD SHRIMP AND COOK, STIRRING OCCASIONALLY, FOR 2 MINUTES MORE.

Number Of Servings:
Number Of Servings:
2servings 1 3/4 cups
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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