CookEatShare is also available in English
Cerrar

Receta Seafood And Spinach Soup Stew

click to rate
0 votos | 1488 views
 

Ingredientes

Cost per recipe $5.55 view details
  • 4 c. regular strength chicken broth
  • 1 tbsp. shredded lemon peel
  • 1/4 c. chopped fresh basil leaves or possibly 2 tbsp. crumbled dry basil
  • 1 tbsp. chopped fresh thyme leaves or possibly 1 teaspoon crumbled dry thyme leaves
  • 1 pound sm. thin skinned potatoes, scrubbed (1 1/2 inch)
  • 1/2 pound spinach leaves, rinsed and liquid removed, stem trimmed
  • 3/4 pound hard textured white flesh fish (such as halibut, sea bass, or possibly shark), cut into 1 1/2 inch pcs
  • 3/4 pound lg, shrimp (31-35 per lb.), shelled and deveined
  • 1 pound roma-type tomatoes, coarsely minced

Direcciones

  1. In a 4-5 qt pan, combine the broth, lemon peel, basil, thyme, and potatoes over high heat. Bring to a boil; cover tightly and simmer till potatoes are just tender when pierced, about 20 min. Meanwhile, cut spinach leaves lengthwise into slivers about 1/8 inch wide; set aside. Return broth to a rolling boil over high heat and add in the fish. Cover pan tightly and simmer over low heat for 2 min. Stir in shrimp, tomatoes, and half the spinach. Cover and continue simmering till fish and shrimp are opaque but still moist-looking in the thickest part (cut to test), 3-5 min more. Divide mix among 6 wide, shallow bowls. Garnish tops with the remaining spinach slivers. Serves 6.

Languages

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1461g
Calories 371  
Calories from Fat 17 5%
Total Fat 1.96g 2%
Saturated Fat 0.5g 2%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1645mg 69%
Potassium 3131mg 89%
Total Carbs 70.61g 19%
Dietary Fiber 15.8g 53%
Sugars 3.6g 2%
Protein 21.31g 34%
¿Te gusto esta receta?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Leave a review or comment