FOOD REFERENCE WEBSITE

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food History . . Food Videos . . Food Fun . . Humor . . Poetry . . Crosswords . . Cookbook Reviews . . Food Posters . . Catalogs . . Magazines . . Flowers . . Gourmet Tours . . Key West Info . . Culinary Schools . . Festivals & Shows . . Search .

You Are Here >>

food125x125B

 

 

Next Recipe >

 RECIPESSoups & StewsSeafood Soup & Stew 1 >  Spicy Seafood Stew >

Sign up for FoodReference Weekly Newsletter
 


 

SPICY SEAFOOD STEW

Yield: 4 servings

Ingredients: 
• 8 oz. fresh or frozen scallops
• 8 oz. fresh or frozen shrimp, peeled and deveined with tails intact
• 8 oz. fresh mussels in shells, beards removed
• 1 tablespoon vegetable oil
• 4 cloves garlic, chopped
• 1 cup onion, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1 cup fish or vegetable broth
• 1 cup tomatoes, chopped
• 1/8 teaspoon ground saffron
• 1/4 cup cilantro, chopped


Directions:
1. Thaw scallops and shrimp if frozen then rinse and pat dry.
 
2. Scrub mussels. In a large bowl, combine 2 cups water and 3 tablespoons salt then add mussels and let soak for 15 minutes. Drain, rinse and repeat twice.
 
3. Heat oil in a large saucepan then sauté garlic and onion until tender.
 
4. Stir in cumin, cinnamon, ground red pepper and cook for 1 minute, stirring constantly.
 
5. Add broth, tomatoes, saffron and bring to boiling.
 
6. Add scallops, shrimp and mussels. Return to boiling then reduce heat and simmer, covered for 5 minutes or until mussel shells open.
 
7. Garnish with cilantro and serve.
 

NUTRITION:
Serving Size: 1/4 of recipe (297 g)
Servings Per Recipe: 4

Amount per serving
Calories 204
Calories from fat 54
Total Fat 6 g
Saturated Fat 1 g
Cholesterol 113 mg
Sodium 458 mg
Total Carbohydrates 10 g
Dietary Fiber 1 g
Sugars 0 g
Protein 27 g
Vitamin A 15%
Vitamin C 30%
Calcium 8%
Iron 20%

 
King County Washington Public Health
www.metrokc.gov


 

 

. Home . . Recipes . . About & Contact Info . . Links .


..Seafood Soup & Stew 1.. ..Fish Stock.. ..Bermuda Fish Chowder.. ..Better Than Chris's Chowder.. ..Bouillabaisse.. ..California Fishermen's Soup.. ..Cannery Row Soup.. ..Chowder Recipe (1830).. ..Cioppino.. ..Cioppino Two.. ..Cioppino, Florida.. ..Cioppino, Florida Style.. ..Cioppino, Spicy Cioppino.. ..Daniel Webster's Chowder (1885).. ..Gumbo, Fancy Florida Seafood.. ..Gumbo, Florida.. ..Gumbo - Creole Gumbo.. ..Manhattan Seafood Chowder.. ..Marche Style Fish Soup.. ..Margiritsa (Greek Easter Soup).. ..Rockport Fish Chowder.. ..Seafood Stew (Diabetic).. ..Spicy Seafood Stew.. ..Clam Chowder, Classic Manhattan.. ..Clam Chowder, Manhattan.. ..Clam Chowder, Manhattan 2.. ..Clam Chowder, New England.. ..Clam Chowder, New England 2.. ..Clam Gumbo on Rice.. ..Clams In Parsley-Tomato Broth.. ..Clam Stew.. ..Clams in Vegetable Broth.. ..Conch Chowder, Bahamian.. ..Conch Chowder #1.. ..Conch Chowder #2.. ..Conch Chowder, Basic..

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.
Contact:  james@foodreference.com
 

 

3 Young Chefs
Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools,
Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.