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Hearty Seafood Stew
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Prep Time:
20 minutes
Total Time:
1 hour
Indulge in a savory shrimp and bean stew with a rich tomato base for a satisfying seafood meal.
Ingredients:
  • 1/2 lb uncooked medium shrimp in shells, thawed if frozen
  • 2 tablespoons vegetable oil
  • 2 medium carrots, thinly sliced (1 cup)
  • 2 medium stalks celery, sliced (1 cup)
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, finely chopped
  • 1 can (14.5 ounces) stewed tomatoes, undrained
  • 2 cups water
  • 1 tablespoon beef bouillon granules
  • 1 medium potato, cut into 1/2-inch pieces (1 cup)
  • 1 lb cod or other medium-firm fish fillets, cut into 1-inch pieces
  • 1 can (15 to 16 oz) great northern beans, rinsed and drained
  • 1 small zucchini, cut lengthwise in half, then cut crosswise into slices (1 cup)
  • 1 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon pepper
  • Chopped fresh parsley, if desired
Instructions:
  • Peel the shrimp and make a shallow lengthwise cut down the back of each one to wash out the vein. Cover and refrigerate.
  • Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté carrots, celery, onion, and garlic until veggies are tender. Add tomatoes, water, bouillon granules, and potato. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
  • Combine the shrimp, cod, beans, zucchini, thyme, and pepper in the pot. Bring to a boil, then lower the heat, cover, and simmer for 6 to 10 minutes until the fish flakes easily with a fork and the shrimp are pink and firm. Serve with a sprinkle of parsley on top.

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