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Italian Seafood Stew

Italian Seafood Stew

Ingredients

1tbsp.  olive oil
1large fennel bulb, chopped
1small onion, chopped
1red bell pepper, chopped
2cloves garlic, chopped
2cups  vegetable broth
214 1/2-oz.  cans Italian-style tomatoes
1/2tsp.  Italian seasoning
1/2tsp.  red pepper flakes
11 lb.  haddock (thawed, if frozen), cut into 1-inch pieces
1/2lb.  sea scallops, cut in half
1/2lb.  medium shrimp, peeled and deveined
1/4cup  chopped fresh parsley
Freshly grated Parmesan cheese (optional)

Directions

Heat oil in large Dutch oven over medium-high heat. Add fennel, onion, bell pepper and garlic; sauté 5 to 7 minutes or until tender.
Stir in broth, tomatoes, Italian seasoning and red pepper flakes; bring to boiling. Cover; reduce heat and simmer 15 minutes.
Add haddock, scallops and shrimp. Cover and simmer 10 minutes or until fish flakes with a fork. Stir in parsley. Sprinkle with Parmesan cheese, if desired.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 339 Fiber 8g
Calories From Fat Sugars 3g
Total Fat 5g Protein 42g
Saturated Fat 1g Carbohydrates 20g
Cholesterol 114mg Potassium
Sodium 4814mg Sodium Extra 201mg
Print   Full | 3x5 | 4x6
Serves: 6
Prep Time:
20 minutes
Cook Time:
35 minutes
Print Recipe
Full | 3x5 | 4x6
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