Savory Seafood Stew

See full recipe on: Cookstr


2 quarts water
One 35-ounce can italian plum tomatoes (preferably san marzano) and their liquid
1 1/2 cups dry white wine
2 small leeks, white parts only, trimmed, cleaned, and cut into 3-inch lengths (about 2 cups) (see note)
2 medium carrots, trimmed and sliced thick
1 large onion, cut into thick slices
10 sprigs fresh thyme
Zest of 1/2 lemon, removed in wide strips with a vegetable peeler
1/2 teaspoon loosely packed saffron threads
1/4 cup extra-virgin olive oil
1/4 cup extra virgin olive oil
8 cloves garlic, peeled
2 small leeks, white parts only, trimmed, cleaned, and sliced 1/2 inch thick (about 2 cups) (see note)
1 large onion, sliced thin
4 medium calamari(about 1 1/4 pounds), cleaned tentacles left whole, bodies cut crosswise into 1/2-inch rings
18 medium sea scallops (about 1/2 pound)
8 ounces fresh firm-textured fish fillets, such as salmon, snapper, or swordfish, skin removed, cut into 1-inch pieces
2 cups braised cannellini, optional
24 mussels, preferably cultivated, cleaned
12 large shrimp, peeled and deveined (about 1/2 pound)
1/4 cup chopped fresh italian parsley
Freshly ground black pepper
Pan-fried garlic bread or crusty italian bread

Nutrition 6 servings

Per Serving % Daily Value
Calories 577
Fat 23g 36%
Carbs 33g 11%
Protein 47g 95%
Fiber 5g 21%
Cholesterol 337mg 112%
Sodium 542mg 22%


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