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Recipe: Hearty Seafood Stew edit
Photos
Upload a photoCreated by: Anonymous
Tags: Fish, Ocean, Seafood, Soup, Stew
edit Ingredients
2 |
tablespoons olive oil |
1 |
lrg onion finely chopped |
1 |
teaspoon minced garlic more to taste |
1 |
jalapeno chile cored, seeded, |
|
and finely chopped |
¾ |
teaspoon dried thyme |
½ |
teaspoon ground cumin |
|
Freshly-ground black pepper to taste |
2 |
ounces can stewed tomatoes - (14 ½ ea) undrained |
2 |
ounces can low-sodium chicken or vegetable broth (14 ½ ea) |
1 |
medium zucchini quartered |
|
lengthwise, and thinly sliced |
1 |
pkt frozen spinach - (10 oz) thawed, drained |
1 ½ |
pounds cod skin and bones |
|
removed, cut into 1" chunks |
|
Salt to taste |
6 |
cups hot cooked rice |
edit Preparation
Step 1 |
Seafood Alternatives: tilapia, rockfish, snapper, pike, perch, halibut, lingcod |
Step 2 |
Heat the oil in a 4-quart pan over medium-high heat. Add the onion, garlic and jalapeno and saute 3 to 5 minutes, or until soft. Stir in the thyme and cumin with a pinch of pepper, then add the tomatoes and broth. Bring to a boil. |
Step 3 |
Reduce the heat and simmer 10 minutes, or until the zucchini is almost tender. Add the cod and cook until the fish is just opaque through, 3 to 4 minutes. |
Step 4 |
Taste the stew, adding salt and pepper to taste. Ladle the stew over hot cooked rice and serve. |
Step 5 |
|
Step 6 |
Comments: Filled with chunks of zucchini, tomato and mild white fish, this flavorful stew is simple to make. Ladle the hot stew over steaming rice. It's a meal in one. |
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