Fisherman's Stew
This hearty and flavorful stew can also be made with chicken or ham instead of seafood. Serve it with biscuits and a fruit salad.
INGREDIENTS | SERVES 6
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup chopped celery
- 3 carrots, sliced
- 2 potatoes, peeled and cubed
- ⅓ cup long-grain rice
- 3 cups Vegetable Broth
- 2 cups water
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon dried tarragon leaves
- 1 pound red snapper fillets
- ½ pound peeled shrimp
- ½ pound bay scallops
- 1 cup shredded dairy-free, vegan Cheddar cheese
- 1 tablespoon cornstarch
In large soup pot, heat olive oil over medium heat. Add onion and celery; cook and stir 5 minutes. Add carrots and potatoes; cook and stir 3 minutes longer.
Add rice; cook and stir 2 minutes. Add Broth, water, salt, pepper, and tarragon and bring to a simmer. Reduce heat, cover, and simmer about 15 minutes, or until rice is almost tender.
Cut snapper into 1″ pieces. Add to pot along with shrimp and scallops; stir to blend. Cover, and simmer for 5–8 minutes, until fish flakes and shrimp and scallops are opaque.
In small bowl, toss cheese with cornstarch. Stir into soup; cook and stir until cheese melts. Serve immediately.
Calories: 359.75
Fat: 12.94 grams
Saturated Fat: 2.22 grams
Carbohydrates: 24.85 grams
Sodium: 684.24 mg
Fish for Stew
If you're allergic to some fish but not others, you can pick and choose the ones you want to include in this recipe. Remember that some fish cook faster than others. The general rule is to cook for 10 minutes per inch of thickness. In a stew, shrimp cook in about 3–5 minutes; mussels and clams take 6–8; and white fish cooks in 5–9 minutes.
