Description
Creamy, flavorful, and perfect for a chilly evening. This seafood stew is packed with potatoes, shrimp, and halibut for a satisfying meal.
Ingredients
Units
Scale
- 1 cups (237 ml) olive oil
- 1 onion
- 1 carrot
- 3 garlic cloves
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes
- 1 lbs (454 g) petite potatoes
- 30 oz (850 g) seafood stock
- 1/2 lb halibut
- 1/2 lb uncooked shrimp
- 1 cups (237 ml) chopped parsley
- 1/4 tsp oregano
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
Instructions
- Heat the oil in a large pot over medium/high heat.
- Add the onion, carrot, salt, and pepper. Cook for 3-5 minutes until the vegetables begin to soften.
- Add the garlic, tomato paste, and tomatoes; cook for 5 more minutes.
- Add the potatoes and seafood stock. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the halibut and simmer for 5 minutes.
- Add the shrimp, parsley, oregano, red pepper flakes, and salt. Cook for 3-5 more minutes until the shrimp is pink and cooked through.
- Serve immediately with baguette or garlic bread.
Notes
- For richer flavor, use homemade seafood stock if possible.
- Feel free to add other firm white fish like cod or haddock in place of halibut.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 800
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 150