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Seafood and Vegetable Stew Recipe

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This recipe for Seafood and Vegetable Stew, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Gall, Production Support
Added: Friday, November 21, 2008


1.5 - 2 pounds potatoes; peeled and cut into 1 inch pieces
1 - 2 carrots; cut into 1 inch pieces
1 - 2 celery stalks; cut into 1 inch pieces
1 - 2 tomatoes; cut into 1 inch pieces
1 can (14 1/2 oz.) chunky tomatoes
3 cloves garlic; minced
2 Tbsp. olive oil
1/2 Tbsp. salt
1/2 tsp. pepper
1 can (42 oz.) vegetable or seafood broth
1/2 c. dry white wine
16 large mussels; out of shells
16 large shrimp; shelled and deveined
1 piece cod fillet (12 oz.); cut into 2 inch pieces
2 Tbsp. chopped fresh parsley leaves

In a 2 qt. saucepan boil potatoes 4 to 5 minutes, just before they become tender, and drain. In a large skillet heat olive oil and saute garlic then add tomatoes, carrots, celery, broth, wine, salt and pepper, bringing to a boil for 3 to 5 minutes. Add Shrimp, cod, mussels, and potatoes to skillet with vegetables; cover bringing to a boil for 3 to 5 minutes, until shrimp and cod turn opaque. Sprinkle with parsley. Makes 6 main-dish servings.

Personal Notes:
Personal Notes:
Great on a cool evening!




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