• Seafood Stew

    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.

    Nutrition Facts

    Serving Size 1 cup
    Calories 222
    Total Fat 8 g
    Total Carbohydrate 3 g
    Protein 36 g

    Servings and Times

    Servings 10

    Ingredients and Preparation

    Ingredients Measures
    Water 6 cups
    White wine 10 ounces
    Celery stalks and carrots, chopped 3 each
    Large shrimp, washed 1 pound
    Crayfish 1 pound
    Olive oil 2 tablespoons
    Medium onions, chopped 2
    Medium red pepper, chopped 1
    Medium green bell pepper, chopped 1
    Medium tomatoes, chopped 4
    Tomato paste 2 tablespoons
    Chopped fresh thyme 2 teaspoons
    Chopped fresh oregano 2 teaspoons
    Sea bass, cut into chunks 1 pound
    Small squid, cleaned and sliced 1 pound
    Salt and pepper to taste
    Directions
    1. In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
    2. 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.
    3. 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.
    4. 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

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