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SPICY SEAFOOD STEW

New Orleans fish stew, garnished with spicy fried CLAMS, is a great culinary creation. This effortless entrée is sure to receive rave reviews.


SPICY SEAFOOD STEW

INGREDIENTS

3tablespoons butter
2cups diced onions
1cup diced sweet red bell peppers
1-1/2cups diced tomatoes
1cup diced Yukon Gold potatoes
1/4teaspoon salt
1/4teaspoon dried oregano
1-3/4cups chicken broth
1/4cup hot pepper sauce
2cups Sea Best Cooked Shrimp, thawed
1-1/2cups Sea Best Ocean Perch Fillets, thawed and cut into 1” x1” pieces
5ounces Sea Best Breaded Clam Strips
1/4cup sliced scallions

DIRECTIONS

  • In a Dutch oven over medium heat, melt butter. Add onions and red bell peppers; cook and stir for 8-10 minutes or until onions are tender.
  • Add tomatoes and potatoes; cook 2 minutes longer.
  • Reduce heat to low. Stir in salt and oregano; cook for 4 minutes.
  • Stir in broth and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender.
  • Reduce heat to low. Add Sea Best Shrimp and Ocean Perch. Cook for 2 minutes. Turn heat off and cover.
  • Meanwhile, cook Sea Best Breaded Clam Strips in oil according to package directions until crispy and golden brown.
  • Serve stew topped with crispy clam strips and sliced scallions.
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SPICY SEAFOOD STEW