Tomato-Seafood Stew
Submitted by burley bear
Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
60 minThis is the kind of stew you’d find in a sun-bleached seaside kitchen where the cook knows that good seafood doesn’t need much fussing over.
Shrimp and clams simmer in a rich tomato broth loaded with potatoes, green peppers, celery, and carrots, all brightened with thyme and a few shakes of hot sauce.
The vegetables do the heavy lifting here, building layers of flavor so the seafood can come in at the last minute and stay tender.
At under 200 calories a bowl, this is the rare stew that fills you up without weighing you down.
Kitchen Tips
- Add the seafood last. Shrimp and clams only need a minute or two. Overcooking turns them rubbery, so patience with the vegetables pays off.
- Use reduced-sodium tomato sauce. The clams bring their own brininess, so dialing back the salt in the base keeps things balanced.
- Frozen shrimp work great. Just thaw them fully and pat dry before halving. No need for fresh here.
- Serve with crusty bread. You’ll want something to soak up every last drop of that tomato broth.
Ingredients
Directions
Thaw shrimp, if frozen; halve length-wise.
In a large saucepan cook onion and garlic in oil until tender.
Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce.
Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or until vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or until shrimp turns pink. Spoon into serving bowls.
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