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“A delicious fish stew. Great one dish meal. Serve with crusty bread.”
READY IN:
50mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons oil
  • 1 12 lbs striped bass fillets or 1 12 lbs skinless cod, cut into serving pieces
  • 1 lb shelled and deveined shrimp (fresh or frozen)
  • 1 12 lbs crab or 2 (12 ounce) packages frozen crab, cut into chunks
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 garlic clove, minced
  • 1 (28 ounce) can tomatoes, cut up
  • 12 cup white wine
  • 14 cup chopped parsley
  • salt and pepper

Directions

  1. Thaw crab and shrimp. Cover and refrigerate shellfish and fish till needed, about 45 minutes before serving.
  2. In Dutch oven over medium heat in hot oil, cook onion, green pepper and garlic until tender, about 5 minutes.
  3. Add tomatoes and their liquid, wine, parsley and seasoning; reduce heat to low, cover and simmer 15 minutes.
  4. Increase heat to medium high; add fresh crab; cook 10 minutes, stirring occasionally. If using frozen crab, add during last 2 minutes of cooking. Carefully add fillet pieces and shrimp. Return to boiling, then reduce heat.
  5. Cover and simmer for 5 more minutes or until fish flakes easily when tested with a fork and shrimp are tender.
  6. Serve immediately in soup bowls.

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