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Catfish & Shrimp Stew

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Submitted by JudithAnn

YIELD

8 servings

PREP

15 min

COOK

90 min

READY

1 hrs

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
2 473
CUPS ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
minced
28 809.2
OUNCES ML/G TOMATOES
3 45
TABLESPOONS ML TOMATO PASTE
1 1
EACH EACH BAY LEAVES *
4 946
CUPS ML WATER
1 237
CUP ML WHITE WINE
dry *
8 231.2
OUNCES ML/G CLAM JUICE *
½ 226.8
POUND G SHRIMP
medium, shelled
2 2
CANS CANS FISH FILLETS *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
X X CORIANDER *
1 1
SLICES SLICES LEMON *

Directions

In large soup pot, heat oil.

Sauté onion and garlic until unions are transparent.

Add tomatoes, tomato paste and bay leaf.

Cover and simmer 25 minutes.

Add water, wine and claim juice.

Simmer uncovered 45 minutes.

Add shrimp, catfish (cut into 1-inch cubes), salt and pepper.

Cook 10 minutes, or until catfish flakes easily.

Remove bay leaf.

Garnish each serving with chopped coriander and lemon slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 276g (9.7 oz)
Amount per Serving
Calories 94 36% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 227mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 15g
Vitamin A 16% Vitamin C 26%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Low Carb
 

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