This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.
Nutrition Facts| Serving Size | 1 cup | | Calories | 222 | | Total Fat | 8 g | | Total Carbohydrate | 3 g | | Protein | 36 g |
Ingredients and Preparation| Ingredients | Measures |
|---|
| Water | 6 cups | | White wine | 10 ounces | | Celery stalks and carrots, chopped | 3 each | | Large shrimp, washed | 1 pound | | Crayfish | 1 pound | | Olive oil | 2 tablespoons | | Medium onions, chopped | 2 | | Medium red pepper, chopped | 1 | | Medium green bell pepper, chopped | 1 | | Medium tomatoes, chopped | 4 | | Tomato paste | 2 tablespoons | | Chopped fresh thyme | 2 teaspoons | | Chopped fresh oregano | 2 teaspoons | | Sea bass, cut into chunks | 1 pound | | Small squid, cleaned and sliced | 1 pound | | Salt and pepper to taste |
Directions - In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
- Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
- Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
- Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.
Side Suggestions: Boiled Yucca or Plantains, Vegetable Salad |