Spring Seafood Stew

“This is a quick, delicious, low-fat stew that isn't just for Springtime, in my opinion. I got this recipe from my Mom, I think she found it in Cooking Light magazine.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
  2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
  3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
  4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
  5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
  6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
  7. Stir in chopped tomato and remaining ingredients.
  8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: