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Seafood Stew Recipe

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This recipe for Seafood Stew, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Catherine Gallo
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 lbs. large shrimp
1 1/2 lbs. snapper or cod fillets
1 lb. sea scallops
1 medium lime, halved
1 tsp. ground coriander
salt
3 T olive oil
2 lg onions, diced
2 lg celery stalks, diced
2 medium carrots, diced
1 medium red pepper, diced
1 can (35 oz.) Italian plum tomatoes
1 xlg veg. bouillon cube
1/2 c. dry white wine
1 tsp. sugar
1/4 tsp. crushed red pepper
2 T chopped fresh parsley

Directions:
Directions:
Devein, peel, and rinse shrimp. Cut fish into 3"x2" pieces, rinse scallops. In large bowl squeeze juice from lime, stir in coriander, 1 tsp salt. Add all fish, toss to coat, set aside.
In large stock pot, heat oil, add diced veggies and cook, stirring occasionally 25 min or until tender and browned. Stir in tomatoes with their juices, next 4 ingredients (bouillion, wine, sugar, red pepper), 1 tsp salt, and 3/4 cup water, breaking up tomatoes. Heat to boiling over high heat. Reduce heat to med-low, cook 5 min. Stir seafood into tomato mixture and heat to boiling over high heat. Reduce heat again to med-low, cook for 5-10 min until seafood is opaque. Be careful not to over cook as scallops will get rubbery. Stir in parsley. Serve with grated parmesan cheese on top.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I like to serve this over medium curly egg noodles, but it would be great over rice as well. I also add more crushed red pepper to give it some zip. Don't forget the big crusty bread and a bottle of red!

 

 

 

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