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Smoky Seafood Stew

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How to Make Smoky Seafood Stew

This stew is great year-round, but it’s best in late summer when bell peppers are extra plump and abundant at the farmers’ market. When buying fresh clams, make sure they are still alive with their shells tightly closed. This recipe is Katie Cavuto’s rendition of the clambakes and lobster boils she loved as a kid.


1 hr 15 min prep time


45 min cook time


6servings


1 1/2 cups

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Step-By-Step Instructions:

  1. Heat the oil in a large pot over medium heat. Add the onion, celery, bell pepper, salt, and black pepper, and cook, stirring occasionally, until vegetables have softened, 6–8 minutes. Add the garlic, red pepper flakes, paprika, and tomato paste. Continue to cook, stirring, for 1–2 minutes.
  2. Pour in the broth and tomatoes with their juices. Bring mixture to a boil, then add the potatoes. Reduce heat to low and cover the pot. Simmer for 15–20 minutes, or until the potatoes are tender.
  3. When potatoes are tender, increase heat to medium and add the lemon zest, lemon juice, and clams. Cover the pot and cook for 3 minutes. Stir in the shrimp and fish, cover again, and simmer for about 5 more minutes, until the clams open and the fish and shrimp are firm and opaque. Stir in the parsley and oregano, and serve immediately.
Seafood
Comfort Food
Main Dish
Dinner
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Nutrition facts

6 Servings



  • Serving Size

    1 1/2 cups


  • Amount per serving



    Calories





    210

  • % Daily value*

  • Total Fat
    6g

    8%

    • Saturated Fat
      0.8g

      4%
    • Trans Fats
      0g

  • Cholesterol
    70mg

    23%

  • Sodium
    430mg

    19%

  • Total Carbohydrate
    21g

    8%

    • Dietary Fiber
      4g

      14%
    • Total Sugars
      8g

  • Protein
    18g

  • Potassium
    915mg
    19%

Ingredients

extra-virgin olive oil
2 tbsp

onion(s) (chopped)
1 cup

celery (chopped)
1/2 cup

red bell pepper (chopped)
1 cup

fine sea salt
1/4 tsp

freshly ground black pepper (divided)
1/2 tsp

garlic (minced)
3 clove

crushed red pepper flakes
1/2 tsp

smoked paprika
1 tsp

tomato paste (no-salt-added)
1 tbsp

low-sodium vegetable broth or low-sodium seafood stock
4 cup

no-salt-added canned crushed tomatoes
1 (15-oz) can

white potatoes (quartered)
2 cup

lemon zest (freshly grated)
1/2 tsp

lemon juice (freshly squeezed)
1 tbsp

littleneck clams (soaked in water for 1 hour)
1 lbs

medium shrimp (peeled and deveined, tails left on)
1/2 lbs

white fish (such as hake or cod) (cut into 1-inch pieces)
1/2 lbs

chopped fresh parsley
3 tbsp

chopped fresh oregano
2 tbsp

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