Italian Seafood Stew with Garlic-Herb Croutons

Fans of seafood will fall for this flavorful stew featuring clams, cod, shrimp and scallops.

–

Save & Share

Servings 8

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

1f4ae618-e6e7-44eb-8fee-f908c8e9ae9b

ingredients 13
Prep Time 60 min
Total Time 1 hr 30 min

Ingredients

12: fresh clams in shells

2: tablespoons white vinegar

12: fresh mussels in shells

2: bottles (8 oz each) clam juice

2: cans (14.5 oz each) diced tomatoes, undrained

2: cans (15 oz each) tomato sauce

1: cup dry white wine or water

1: container (7 oz) refrigerated pesto

1: lb cod fillets, cut into bite-size pieces

1/2: lb uncooked peeled deveined medium shrimp (about 16), thawed if frozen, tail shells removed

1/2: lb uncooked sea scallops (about 16), thawed if frozen

3: tablespoons butter or margarine, softened

16: slices (1/2 inch thick) French bread

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 1 1/2 cups water and the vinegar. Let stand 30 minutes; drain. Scrub clams in cold water.
2 Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
3 Heat oven to 350°F. In 4-quart Dutch oven, mix clam juice, tomatoes, tomato sauce, wine and 1/2 cup of the pesto. Layer cod, shrimp, scallops, mussels and clams in Dutch oven. Heat to boiling over medium-high heat; reduce heat. Cover and simmer 15 to 20 minutes or until mussel and clam shells have opened.
4 Meanwhile, in small bowl, mix butter and remaining pesto until well blended. Spread on both sides of bread. On ungreased cookie sheet, place bread in single layer. Bake 10 to 15 minutes, turning once, until toasted on both sides.
5 Discard any mussels or clams that don’t open. Spoon stew into soup bowls; top with croutons.

EXPERT TIPS

toggle

Expert Tips

Double up on frozen seafood and fish if fresh is hard to come by.

Have all the ingredients assembled on a tray or cookie sheet in your refrigerator so you can whip this up in minutes on Christmas Eve.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 190),

% Daily Value

Total Fat: 21g; 21%
(Saturated Fat 5g, 5% Trans Fat 1/2g 1/2% ),
Cholesterol: 110mg; 110%;
Sodium: 1590mg; 1590%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 35%;
Vitamin C: 30%;
Calcium: 25%;
Iron: 60%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;