Spring Seafood Stew
Ingredients
- 1 teaspoon olive oil ⓘ
- cooking spray ⓘ
- 1 cup thinly sliced leek (about 1 large leek) ⓘ
- 3 cloves garlic, minced ⓘ
- 1 cup dry white wine ⓘ
- 1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth ⓘ
- 3/4 lb medium shrimp, peeled and deveined ⓘ
- 3/4 lb large scallop, cut in half horizontally ⓘ
- 2 tablespoons chilled butter, cut into small pieces ⓘ
- 1 1/2 cups chopped plum tomatoes ⓘ
- 1 tablespoon minced fresh tarragon ⓘ
- 1 teaspoon grated fresh lemon rind ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon black pepper ⓘ
Instructions
- Heat oil in a large Dutch oven coated with cooking spray over medium heat.
- Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
- Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
- Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
- Remove shrimp and scallops from pan with a slotted spoon, keep warm.
- Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
- Stir in chopped tomato and remaining ingredients.
- Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.
Nutrition & Diet Analysis (per serving)
1028
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).