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Recipes

Fisherman's Stew of Boston

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INGREDIENTS

  • 1 Tbsp. olive oil
  • 2 medium carrots, pared and thinly sliced
  • 1/2 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 2 cans (14-1/2 oz. each) stewed tomatoes, undrained and coarsely chopped
  • 1 bottle (8 oz.) clam juice
  • 1/3 cup tomato paste
  • 1-1/2 tsp. dried thyme
  • 1/4 tsp. hot pepper sauce, or to taste
  • 1 bay leaf
  • 1 lb. firm white-fleshed fish, such as halibut, cut into 1-inch cubes
  • 8 oz. bay scallops
  • 1-1/2 cups (6 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese
 

DIRECTIONS

  • 1

    Heat oil over medium heat in large saucepan. Add carrots, celery and garlic; cook 5 minutes, stirring occasionally.

  • 2

    Add stewed tomatoes, clam juice, tomato paste, thyme, hot pepper sauce and bay leaf. Heat to a boil. Reduce heat. Simmer, covered, 40 minutes or until vegetables are tender, stirring occasionally.

  • 3

    Stir in fish and scallops, cover. Return to a simmer. Cook on low heat 10 minutes or until fish is opaque. Discard bay leaf. Ladle into shallow soup bowls. Top each serving with 1/4 cup cheese.

Fisherman's Stew of Boston

SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 337

Total Fat 14.4g

Saturated Fat 6.1g

Trans Fat 5.4g

Polyunsaturated Fat 1.5g

Cholesterol 72g

Sodium 1010g

Carbohydrates 25g

Protein 28g

Dietary Fiber 3g

Vitamin A 502g

Vitamin C 20g

Calcium 246g

Iron 2g