Seafood Stew with Cabbage and Carrots Recipe

Name: Seafood Stew with Cabbage and Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups bottled clam juice; 1 cup chopped onion; 1/2 cup Riesling wine; 1 tablespoon minced garlic; 1 tablespoon minced fresh thyme or 1 teaspoon dried; 12 clams, scrubbed; 10 ounces orange roughy fillets, cut into 1-inch pieces; 6 large uncooked shrimp, peeled, deveined; 6 large sea scallops; 1/3 cup whipping cream; 3 tablespoons unsalted butter; 4 cups thinly sliced green cabbage (about 1/2 medium head); 1 large carrot, peeled, grated

Servings: persons

1 1/2 cups bottled clam juice
1 cup chopped onion
1/2 cup Riesling wine
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon dried
12 clams, scrubbed
10 ounces orange roughy fillets, cut into 1-inch pieces
6 large uncooked shrimp, peeled, deveined
6 large sea scallops
1/3 cup whipping cream
3 tablespoons unsalted butter
4 cups thinly sliced green cabbage (about 1/2 medium head)
1 large carrot, peeled, grated

1
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes.
2
Add clams.
3
Cover and cook until clams open, about 6 minutes.
4
Using tongs, transfer clams to bowl.
5
Discard any clams that do not open.
6
Add fish, shrimp and scallops to Dutch oven and simmer until seafood is just cooked through, about 3 minutes.
7
Using slotted spoon, transfer fish, shrimp and scallops to bowl with clams.
8
Add cream and boil until liquid is reduced to 3/4 cup, about 25 minutes.
9
Meanwhile, melt butter in heavy large skillet over medium-high heat.
10
Add cabbage and carrot and saute until cabbage wilts, about 4 minutes.
11
Return shellfish mixture to Dutch oven and stir to heat through.
12
Divide cabbage mixture between 2 shallow soup bowls.
13
Ladle shellfish stew over.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 1/2 cups bottled clam juice, 1 cup chopped onion, 1/2 cup Riesling wine, 1 tablespoon minced garlic, and more.

Yes, Seafood Stew with Cabbage and Carrots 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.

Seafood Stew with Cabbage and Carrots

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