Smoky Shrimp and Halibut Stew
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2/3 cup chopped onion
- 1/4 cup chopped fresh italian parsley
- 1 teaspoon chopped fresh thyme
- 1 8-ounce bottle clam juice
- 1 cup canned low-salt chicken broth
- 1 14 1/2-ounce can diced tomatoes in juice
- 1 1/4 cups dry white wine
- Carbohydrate 20 g(7%)
- Cholesterol 264 mg(88%)
- Fat 27 g(41%)
- Fiber 5 g(20%)
- Protein 62 g(124%)
- Saturated Fat 9 g(43%)
- Sodium 1578 mg(66%)
- Calories 626
Preparation Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes. Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
Preparation Sauté bacon in large pot over medium-high heat until crisp, about 10 minutes. Transfer 1/3 of bacon to bowl. Add onion to remaining bacon and drippings in pot; sauté 5 minutes. Add potato and fennel bulb; sauté 5 minutes. Add wine; bring to boil. Add broth, clam juice, tomatoes with juices, thyme, and reserved fennel fronds; bring to boil. Reduce heat and simmer until potato is tender, about 5 minutes. Add halibut and shrimp to pot; cover and cook until opaque in center, about 3 minutes.
