What to Eat Wednesday: Seafood Stew

Up the ante on your fish dinner with the help of shrimp and clams!Fish is a great dietary staple for anyone trying to eat healthier, especially for diabetic patients! It can be tricky to get used to fish, however, so I like to find recipes that make this health star more palatable. Check out this Pheasant’s Fish Stew from Everyday Diabetic Recipes—the shrimp and clams are nice little bonus ingredients!

Ingredients

  • 1/2 pound fresh mushrooms, sliced
  • 2 onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 (28-ounce) can whole tomatoes, undrained and quartered
  • 1/2 cup dry white wine
  • 1/2 cup clam juice
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dried oregano
  • 1 bay leaf
  • 3/4 teaspoon black pepper
  • 1 pound cod fillets, cut into 2-inch chunks
  • 1/2 pound large shrimp, peeled and deveined, with tails left on
  • 1 pound little neck clams

Directions

  1. Spray a 6-qt. soup pot with nonstick cooking spray and heat over high heat.
     
  2. Add the mushrooms, onions, and garlic, and cook for 4 to 6 minutes, or until the vegetables are tender, stirring often.
     
  3. Stir in the tomatoes, wine, clam juice, basil, oregano, bay leaf, and pepper and bring to a boil.
     
  4. Reduce the heat to low, cover, and simmer for 20 minutes. Uncover, increase the heat to high, and bring to a boil.
     
  5. Add the fish and cook for 5 minutes. Add the shrimp and clams and cook for 3 minutes, or until the fish flakes easily with a fork, the shrimp are pink and cooked through, and the clams are open, stirring occasionally.
Dr. Andrew Schneider
Dr. Andrew Schneider is a podiatrist and foot surgeon at Tanglewood Foot Specialists in Houston, TX.
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