Spring Risotto with Shrimp, Asparagus and Artichoke Hearts
If you want to add more gluten free and pescatarian recipes to your collection, Spring Risotto
Italian Seafood Stew
Details
- Serving Size: 3
- Gluten-Free: True
- Dairy-Free: True
- Weight Watchers: 12 Points
Cuisine
- Mediterranean
- Italian
- European
- soup
- lunch
- main course
- main dish
- dinner
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.
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.
Organization Tags
Tags easily organize your Recipe Library
Comments
Suggested Recipes
Chocolate Chai Panna Cotta
Chocolate Chai Panna Cotta might be just the Mediterranean recipe you are searching for. This
Panna Cotta with Raspberry and Orange Sauce
Panna Cotta with Raspberry and Orange Sauce is a dessert that serves 6. One serving contains 396 calories,
Comments