Seafood Stew

I have an oldie but goodie on my menu plan this week, and even though I posted it before on my old site, many of you have never seen it.  

This dish is a hearty favorite, it's one of those catch all dishes that you can throw anything into.  My version has evolved from a basic tomato base stew with fish in it, to a heartier, creamy version utilizing corn, potatoes and coconut milk. The beauty of this recipe is that you can make it mostly from items in your pantry or freezer, plus throw in a few items from the fridge that need to be used and you have a great meal.

Seafood Stew

Serving Size: 8

Ingredients:

2 tablespoons olive oil

1 large onion -- chopped

3 cloves garlic -- pressed

1 each jalapeno pepper -- minced

2 medium potatoes -- 1/2" cubes

1 ear corn

28 ounces crushed tomatoes

15 ounces chicken broth

1/4 cup red wine

1 cup water

2 tablespoons fresh parsley -- chopped

1 1/2 teaspoons basil

1 1/2 teaspoons salt

1/2 teaspoon oregano

1/4 teaspoon black pepper

12 ounces cod

1 pound shrimp -- shells removed

10 ounces clams, canned -- undrained

13.5 ounces coconut milk

·         In large pot, sauté onions in oil until they begin to soften, add the garlic and jalapeno and sauté 1 to 2 minutes longer.

·         Cut the corn off the cob and add it to pot with the potatoes. Add the tomatoes thru the black pepper and simmer until the potatoes are almost tender.

·         Cut the fish into large pieces and add to the pot, cook until it begins to break apart.

·         Add shrimp and clams and cook 5-6 minutes.

·         Add coconut milk and cook until heated through.

·         Serve with salad and crusty bread.

As calculated By Mastercook. Per Serving: 376 Calories; 18g Fat (41.6% calories from fat); 33g Protein; 22g Carbohydrate; 4g Dietary Fiber; 128mg Cholesterol; 864mg Sodium.  Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.