This robust Tomato Seafood Stew is a comforting bowl of warmth that combines the sweetness of fresh shrimp and tender baby clams with the earthy depth of potatoes, carrots, and celery. Simmered in a low-sodium tomato base with aromatic garlic, onion, and a hint of thyme, the flavors meld into a satisfying, rustic dish. The addition of hot sauce brings a gentle kick that balances the natural sweetness of the seafood. Perfect for chilly evenings or a quick weeknight dinner, this stew is easy to prepare and offers a healthy, low-calorie meal packed with protein and vegetables. It&# 226;ÂÂs a versatile recipe that tastes like itâÂÂs been simmering all day, even when itâÂÂs on the table in under an hour.
Tomato Seafood Stew
Description
This robust Tomato Seafood Stew is a comforting bowl of warmth that combines the sweetness of fresh shrimp and tender baby clams with the earthy depth of potatoes, carrots, and celery. Simmered in a low-sodium tomato base with aromatic garlic, onion, and a hint of thyme, the flavors meld into a satisfying, rustic dish. The addition of hot sauce brings a gentle kick that balances the natural sweetness of the seafood. Perfect for chilly evenings or a quick weeknight dinner, this stew is easy to prepare and offers a healthy, low-calorie meal packed with protein and vegetables. It's a versatile recipe that tastes like it's been simmering all day, even when it's on the table in under an hour.Ingredients
Directions
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If using frozen shrimp, thaw them completely and halve them lengthwise.
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In a large saucepan, heat the cooking oil over medium heat.
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Add the chopped onion and minced garlic to the pan and cook until tender and fragrant, about 3-4 minutes.
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Stir in the undrained canned tomatoes, tomato sauce, chopped potato, green pepper, celery, shredded carrot, thyme, pepper, and hot sauce.
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Bring the mixture to a boil, then reduce the heat to low.
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Cover the saucepan and simmer for 20 to 25 minutes, or until the potatoes and carrots are tender.
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Stir in the thawed shrimp, drained clams, and snipped parsley.
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Bring the stew back to a boil, then immediately reduce the heat to low again.
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Cover and simmer for 1 to 2 minutes more, or just until the shrimp turns pink and opaque.
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Ladle the hot stew into serving bowls and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 213.4kcal
- % Daily Value *
- Total Fat 5.4g9%
- Saturated Fat 0.6g3%
- Cholesterol 86.3mg29%
- Sodium 210.0mg9%
- Total Carbohydrate 29.1g10%
- Dietary Fiber 8.2g33%
- Sugars 18.2g
- Protein 17.4g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Allow the stew to cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently on the stove to avoid overcooking the shrimp.
Substitutions: You can substitute the baby clams with mussels or additional shrimp if preferred. For a vegetarian version, omit the seafood and add extra beans or lentils for protein.
Tips: If the stew becomes too thick during simmering, add a splash of water or vegetable broth to reach your desired consistency. Fresh thyme can be used instead of dried, but add it towards the end of the cooking time.
