Fish Stew With Vegetables

Ingredients

• 2 cups bay or ocean scallops
• 1 pound shrimp, shelled and deveined
• 1 cup oysters with their liquor
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 tomato, about 1/2 pound
• 2 ribs celery
• 1 small carrot, trimmed and scraped
• 1 2-inch length of leek
• 2 tablespoons olive oil
• ⅓ cup finely chopped onion
• 1 teaspoon finely minced garlic
• ½ teaspoon turmeric
• ½ cup dry white wine
• 1 cup fish broth or bottled clam juice
• 2 teaspoons tomato paste
• 2 teaspoons grated fresh ginger
• 3 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    241 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 28 grams protein; 191 milligrams cholesterol; 446 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut ocean scallops into quarters; leave bay scallops whole. Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
2. Peel tomato and remove seeds. Cut into 1/4-inch cubes. There should be about 3/4 cup.
3. Cut celery crosswise into thin pieces. There should be about 1/2 cup.
4. Cut carrot crosswise into 1 1/2-inch lengths. Cut pieces lengthwise into very thin julienne strips. There should be about 1 cup.
5. Cut leek into very thin julienne strips. There should be about 1/2 cup.
6. Heat oil in skillet and add onion and garlic. Cook, stirring, until onion is wilted. Add celery, carrot and leek. Sprinkle with turmeric. Cook, stirring, about 2 minutes.
7. Add wine and fish broth. Stir in tomato paste and ginger. Cook about 5 minutes.
8. Add tomato and scallops and bring to boil. Cook about 1 minute and add oysters, in their liquor, and shrimp. Cook about 2 1/2 minutes. Stir in parsley and serve.

30 minutes