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.
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