Seafood Stew With Vegetables
Updated February 21, 2016
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 cups bay or ocean scallops
1 pound shrimp, shelled and deveined
1 cup oysters with their liquor
Salt to taste if desired
Freshly ground pepper to taste
1 tomato, about ½ pound
2 ribs celery
1 small carrot, trimmed and scraped
1 2-inch length of leek
2 tablespoons olive oil
⅓ cup finely chopped onion
1 teaspoon finely minced garlic
½ teaspoon turmeric
½ cup dry white wine
1 cup fish broth or bottled clam juice
2 teaspoons tomato paste
2 teaspoons grated fresh ginger
3 tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 220 milligrams cholesterol; 293 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 9 grams fat; 3 grams fiber; 964 milligrams sodium; 34 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
- Step 2
Peel tomato and remove seeds. Cut into ¼-inch cubes. There should be about ¾ cup.
- Step 3
Cut celery crosswise into thin pieces. There should be about ½ cup.
- Step 4
Cut carrot crosswise into 1 ½-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
- Step 5
Cut leek into very thin julienne strips. There should be about ½ cup.
- Step 6
Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
- Step 7
Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
- Step 8
Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 ½ minutes. Stir in parsley and serve.
Private Notes
Comments
This recipe is from Cuisine Rapide, from Pierre Franey's 60-Minute Gourmet, and was paired with Rice and Pistachios. I cook for 2 so scaled back the amount of seafood. Even so, it was an expensive dinner but quite good. I loved the textures of the pistachios, the celery, and the seafood. If making again, I would add a little zing: maybe some anisette or some saffron or cayenne. Easy to prepare. If all the ingredients are prepared in advance, dinner can be on the table in minutes.