Seafood Stew with Tomatoes and Basil
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1 cup dry white wine
- 1/2 cup chopped fresh basil
- 2 tablespoons chopped garlic
- cayenne pepper
- 4 teaspoons dried oregano
- 1 1/2 teaspoons fennel seeds
- 1 pound uncooked large shrimp, peeled, deveined
- Carbohydrate 26 g(9%)
- Cholesterol 230 mg(77%)
- Fat 17 g(26%)
- Fiber 5 g(18%)
- Protein 58 g(117%)
- Saturated Fat 3 g(13%)
- Sodium 2215 mg(92%)
- Calories 531
Preparation Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
Preparation Heat olive oil in heavy large pot over medium heat. Add onion, garlic, oregano and fennel seeds and sauté until onion is tender, about 8 minutes. Add tomatoes, clam juice, white wine and liquid reserved from clams. Increase heat and boil until slightly thickened, about 15 minutes. Add clams, shrimp and crabmeat. Reduce heat and simmer 2 minutes. Mix in fresh basil and simmer until shrimp are just opaque in center, about 2 minutes longer. Season stew to taste with cayenne, salt and pepper.
