Fresh Seafood Stew Recipe -
  • READY IN 1 hr

Fresh Seafood Stew

Recipe by  

"Here's a Mediterranean meal in one pot that promises to please all seafood lovers. Serve it with a loaf of warm sourdough bread."

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Original recipe makes 6 servings Change Servings
  • PREP

    40 mins
  • COOK

    20 mins

    1 hr


  1. Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and vinegar; let stand 30 minutes; drain. In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside to cool.
  2. Cook onion, broth, wine, tomato paste, oregano, fennel seed, saffron, red pepper and tomatoes in Dutch oven over medium heat about 10 minutes, stirring occasionally, until onion is tender.
  3. Stir in clams and fish. Cover and cook 5 minutes. Stir in rice. Cover and cook about 3 minutes, removing clams as they open, until all clams have opened. Discard any unopened clams. Return clams to stew. Mix parsley and lemon peel; sprinkle over stew.
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  • ®Reg. T.M. of General Mills, Inc. or its affiliates

Reviews More Reviews

Aug 29, 2002

My husband really loved this one. I made some substitutes. I used brown rice, which took a little longer than 20 minutes. Instead of the shellfish, I used scallops and cod. Instead of the fresh tomotoes, I cut up canned tomatoes. It was very tasty!


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  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 1.6 g
  • 3%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 20.9 g
  • 42%
  • Sodium
  • 68 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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