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Tastee Recipe

A Great Stew With All the Wonderful Flavors of the Sea

27 August 2015
Grace
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Truth be told, I can’t really decide whether this dish is better with the low-fat mayo, as the recipe specifies, or served over rice without it (and all of the garlic put in at the beginning instead of divided).  Granted, with the rice, the stew probably isn’t nearly as low-cal, and the broth is thinner, but the seafood flavor is much more intense.

With the mayo, you have a stew that is, well, thicker and creamier, with some of the stronger seafood tastes softened a fair bit.  I suppose that it isn’t so much a matter of “better” or “worse” so much as what your tastes are and the desired effect you have in mind.  Enjoy!

 

 

Ingredients

1 medium onion, finely chopped
1 tablespoon olive oil (I used Pompeian extra virgin olive oil)
1-1/2 teaspoons minced garlic, divided
1/2 pound plum tomatoes, seeded and diced
1 teaspoon grated lemon peel
1/4 teaspoon crushed red pepper flakes
1 cup clam juice
1/3 cup white wine or additional clam juice (I went with some chardonnay)
1 tablespoon tomato paste (I used Hunt’s)
1/2 teaspoon salt
1 pound orange roughy or red snapper fillets, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1/2 pound sea scallops
1/3 cup minced fresh parsley
1/3 cup reduced-fat mayonnaise (e.g., Blue Plate Light)

 

 

Directions

(1) In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon peel and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.

(2) Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink, and scallops are opaque. Combine mayonnaise and remaining garlic and spoon a generous amount onto each serving. Yields six full-sized servings.

 

 

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Quick tip: Adjust the amount of red pepper flakes to your taste.

Thanks to Taste of Home for this delicious seafood stew.

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