Savory Seafood Tomato Stew
A delicious and easy seafood stew with a tomato base that's perfect for weeknight meals. Serve with bread and a salad.
Servings: 4 servings
Calories: 460kcal
Ingredients
- 2 tablespoons olive oil or butter or a combination
- 1 onion chopped
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/8 teaspoon cayenne optional
- 1 14- ounce can diced tomatoes & chilies Rotel - here's my home-canned version
- 1 24- ounce jar tomato pasta sauce easy homemade sauce or store-bought
- 2 cup chicken broth or fish broth, if you have it
- 4 medium potatoes diced
- 1 cup sliced carrots
- 1 cup diced sweet red or yellow peppers fresh or frozen
- 1 pound fish fillets cod, tilapia, halibut or salmon, cut into 1-in. pieces
- 1/2 pound shrimp peeled and deveined or scallops
- salt to taste*
Instructions
- Heat the oil or butter over medium heat in a large 6-qt. stock pot.
- Add the onion, garlic, oregano, basil, thyme, and cayenne if using, and sauté for about 2-3 minutes.
- Turn the heat to medium-high and add the tomatoes, tomato sauce, broth, potatoes, carrots, and peppers. Bring to a boil, then reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.
- Stir in the seafood, replace cover and simmer for 5 minutes more or until fish is cooked through and opaque in the center.
- Season to taste with salt and serve with a good crusty bread.
Notes
*The salt needed will vary a lot depending on the jarred sauces and tomatoes you choose and if they're homemade or not, so taste as you go and adjust seasoning at the end.
Nutrition
Serving: 11/2 cups | Calories: 460kcal | Carbohydrates: 50g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 200mg | Sodium: 1916mg | Potassium: 2384mg | Fiber: 11g | Sugar: 14g | Vitamin A: 7430IU | Vitamin C: 110mg | Calcium: 257mg | Iron: 13mg
