Fish Stew

Name: Fish Stew
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams (about 8) bay scallops, muscle removed; 237 milliliters low-sodium canned chicken broth; 227 grams clam juice; 397 grams large clams, cleaned and scrubbed (about; 118 milliliters dry white wine; 2 garlic cloves, minced; 1 jalapeno pepper, thinly sliced into rounds; 1 Tbsp freshly squeezed lime juice; 1 Tbsp olive oil; 79 milliliters pitted small brown olives, such as empeltre (about 40); 1 teaspoons finely grated orange zest; 2 Tbsps roughly chopped fresh oregano; 227 grams skinless red snapper fillet, cut into 2-inch pieces; 1 medium tomato, cut into 1/2-inch wedges; 237 milliliters water; 1 medium yellow onion, sliced 1/4 inch thick

Fish Stew is a gluten free, dairy free, and primal recipe with 4 servings. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 238 calories, 22g of protein, and 7g of fat. It is perfect for Autumn. If you have water, clams, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 24 minutes.

Instructions

Add tomato, clam juice, the water, and chicken broth; bring to a boil. Reduce heat to medium, and add seafood. Cover, and simmer until snapper and scallops are opaque and clams have opened, about 12 minutes. (Discard any clams that do not open.)

Ingredients you will need

Chicken Broth

Clam Juice

Scallops

Seafood

Snapper

Tomato

Clams

Water

Serve hot, ladled into soup bowls.

Ingredients you will need

Soup

Equipment you will use

Bowl

Garnish with parsley.

Ingredients you will need

Parsley

Equipment

Bowl

Ingredients

Servings:

227grams

(about 8) bay scallops, muscle removed 237milliliters

low-sodium canned chicken broth 227grams

clam juice 397grams

large clams, cleaned and scrubbed (about 118milliliters

dry white wine 2

garlic cloves, minced 1

jalapeno pepper, thinly sliced into rounds 1Tbsp

freshly squeezed lime juice 1Tbsp

olive oil 79milliliters

pitted small brown olives, such as empeltre (about 40)1teaspoons

finely grated orange zest 2Tbsps

roughly chopped fresh oregano 227grams

skinless red snapper fillet, cut into 2-inch pieces 1medium

tomato, cut into 1/2-inch wedges 237milliliters

water 1medium

yellow onion, sliced 1/4 inch thick

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Tangent Paragon Vineyard Pinot Gris. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 12 dollars per bottle.