Fish Stew With Vegetables Recipe

Name: Fish Stew With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups bay or ocean scallops; 1 pound shrimp, shelled and deveined; 1 cup oysters with their liquor; Salt to taste if desired; Freshly ground pepper to taste; 1 tomato, about 1/2 pound; 2 ribs celery; 1 small carrot, trimmed and scraped; 1 2-inch length of leek; 2 tablespoons olive oil; ⅓ cup finely chopped onion; 1 teaspoon finely minced garlic; 1/2 teaspoon turmeric; 1/2 cup dry white wine; 1 cup fish broth or bottled clam juice; 2 teaspoons tomato paste; 2 teaspoons grated fresh ginger; 3 tablespoons finely chopped parsley

Servings: persons

2 cups bay or ocean scallops
1 pound shrimp, shelled and deveined
1 cup oysters with their liquor
Salt to taste if desired
Freshly ground pepper to taste
1 tomato, about 1/2 pound
2 ribs celery
1 small carrot, trimmed and scraped
1 2-inch length of leek
2 tablespoons olive oil
⅓ cup finely chopped onion
1 teaspoon finely minced garlic
1/2 teaspoon turmeric
1/2 cup dry white wine
1 cup fish broth or bottled clam juice
2 teaspoons tomato paste
2 teaspoons grated fresh ginger
3 tablespoons finely chopped parsley

1
Cut ocean scallops into quarters; leave bay scallops whole.
2
Sprinkle scallops, shrimp and oysters with a small amount of salt and pepper.
3
Peel tomato and remove seeds.
4
Cut into 1/4-inch cubes.
5
There should be about 3/4 cup.
6
Cut celery crosswise into thin pieces.
7
There should be about 1/2 cup.
8
Cut carrot crosswise into 1 1/2-inch lengths.
9
Cut pieces lengthwise into very thin julienne strips.
10
There should be about 1 cup.
11
Cut leek into very thin julienne strips.
12
There should be about 1/2 cup.
13
Heat oil in skillet and add onion and garlic.
14
Cook, stirring, until onion is wilted.
15
Add celery, carrot and leek.
16
Sprinkle with turmeric.
17
Cook, stirring, about 2 minutes.
18
Add wine and fish broth.
19
Stir in tomato paste and ginger.
20
Cook about 5 minutes.
21
Add tomato and scallops and bring to boil.
22
Cook about 1 minute and add oysters, in their liquor, and shrimp.
23
Cook about 2 1/2 minutes.
24
Stir in parsley and serve.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 cups bay or ocean scallops, 1 pound shrimp, shelled and deveined, 1 cup oysters with their liquor, Salt to taste if desired, and more.

Yes, Fish Stew With Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Stew With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions