Seafood StewEn Español (Spanish Version)
This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.
Serving Size1 cupCalories
8 gTotal Carbohydrate
36 gServings10IngredientsMeasuresWater6 cupsWhite wine10 ouncesCelery stalks and carrots, chopped3 eachLarge shrimp, washed1 poundCrayfish1 poundOlive oil2 tablespoonsMedium onions, chopped2Medium red pepper, chopped1Medium green bell pepper, chopped1Medium tomatoes, chopped4Tomato paste2 tablespoonsChopped fresh thyme2 teaspoonsChopped fresh oregano2 teaspoonsSea bass, cut into chunks1 poundSmall squid, cleaned and sliced1 poundSalt and pepper to tasteDirectionsIn a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.
Side Suggestions: Boiled Yucca or Plantains, Vegetable Salad