This Quick and Easy Seafood Stew takes 15 minutes of your time in prep work to create a hearty dinner of mixed seafood in a tomato based broth.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6servings
Ingredients
2teaspoonsolive oil
1large green or yellow bell peppercoarsely chopped
1ribcelerychopped
1medium onionchopped
2clovesgarliccrushed and minced
14.5ouncescanned stewed tomatoes
½cupwater
½teaspoonsalt
¼teaspoonground black pepper
1cupspicy V-8 juice
1poundshelled and deveined medium shrimp
10ouncescod filletcut into 1-inch chunks
Instructions
In a large saucepan, heat oil over medium heat until hot.
Add pepper, celery, and onion and cook, stirring frequently, 5 to 6 minutes or until softened and lightly browned.
Stir in garlic and cook 1 minute, stirring constantly.
Stir in stewed tomatoes, vegetable juice, water, salt, and pepper. Cover and heat to boiling over high heat.
Reduce heat to low and simmer, covered, for 10 minutes.
Gently stir in cod and shrimp. Cover saucepot and simmer 3 to 4 minutes or until cod and shrimp just turn opaque throughout.
Notes
Serve the stew with a good, crusty bread and a light salad to make a complete meal. Leftovers are great served over pasta or rice.
Store any leftovers in refrigerator for no longer than 3 days. This recipe also freezes well. Store in a freezer container up to three months. Defrost overnight in the refrigerator before reheating and serving.
You can easily substitute the shrimp with scallops, lobster, or oysters to create your own version of the recipe. Try other fish such as mahi mahi, tilapia, and halibut.