Italian Seafood Stew

Italian Seafood Stew

Italian Seafood Stew

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   3
  • Calories:   611
  • Protein:   70g
  •  
  • Fiber:   16g
  • Sugar:   37g
  • Carb Total:   53g
  •  
  • Saturated:   4g
  • Fat Total:   12g
  •  
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   12 Points
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Cuisine
  • Mediterranean
  • Italian
  • European
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 20 Baby Portobello mushrooms, sliced in half
  • 2 bay leaves
  • 28 ounces can of whole tomatoes
  • 1/2 cup of club soda
  • 5 cups of seafood stock/ fish stock (sub with chicken stock)
  • Fresh parsley, chopped
  • 4 cloves garlic
  • 20 Mussels, fresh preferably, I used the frozen packs
  • 1 onion, chopped
  • 2 teaspoons of salt
  • tablespoon Italian seasoning, 2
  • 1 Shrimps, peeled and devined
  • Tilapia, cut into 1.5 chunks
  • 1 fresh tomato (optional)
  • 4 ounces can of tomato paste
Instructions

Prepare ingredients.In a large pot, heat up 3 tbsp of olive oil and add garlic and onion.

Sautee over medium heat.

Add salt, tomato paste, tomatoes with juice, stock, club soda, bay leaves and stir.Simmer over medium low heat for 30 min.

Add mushrooms.

Add salt to taste.Cook mussels according to package directions.

Add shrimp and fish into stew.

Add mussels.Simmer for a few minutes.Ready to serve with some baked bread.

View original preparation instructions

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