Seafood Stew



  • 2 tablespoons olive oil
  • 12 medium shrimp, peeled and deveined
  • 1/4 pound large scallops (about 1 per person)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, pressed through a garlic press
  • 1 red or yellow bell pepper, stem and seeds removed and thinly sliced
  • 2 cups low-sodium chicken stock
  • 2 cups canned or boxed (Pomi) chopped tomatoes, or 2 fresh tomatoes, chopped
  • 1/4 cup couscous
  • Pinch of saffron threads or 1/2 teaspoon turmeric
  • Pinch of cayenne pepper
  • 3/4 pound tilapia fillets, cut into bite-size pieces
  • 2 tablespoons fresh parsley, finely chopped (optional)
  • Lemon wedges for serving (optional)

Serves 4 to 6


This Seafood Stew Recipe Is Very Versatile. If You Like, Replace The Tilapia With Salmon, Substitute Calamari For The Scallops, Or Throw In A Few Mussels Or Clams In Step 6. Serve It With Some Good Crusty Bread And You've Got Dinner In A Flash.

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