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The cold days are coming. That calls for seafood chowder and stew recipes! Why seafood? That’s because they’re cheaper and healthier alternative to red meat. No need to bring out your giant cookbooks or watch a ton of cooking videos to find the best healthy food recipes because you’re going to love this simple and delicious seafood stew recipe for winners! Ingredients: 1 lb MIXED SEAFOOD 1 HOT PEPPER (finely chopped) 3-4 cloves GARLIC (finely chopped) 1 medium ONION (chopped) ½ cup CELERY (sliced) 2 Tbsp TOMATO PASTE 1 13 oz can DICED TOMATOES 1 cup CHICKEN STOCK 2 cups WATER (substitute 1 cup CLAM JUICE if desired) 1 cup WHITE WINE 2 Tbsp LEMON JUICE 1 BAY LEAF 1 Tbsp OREGANO 1 tsp THYME 1 tsp BASIL SALT/PEPPER to taste 1 Tbsp OLIVE OIL Heat olive oil on medium heat and add onion and celery and hot pepper. Give these ingredients a minute head start and then add the garlic and salt. Cook until the onion begins to soften and then add the tomato paste. Push the paste around with the vegetables—spread it around the bottom of the pan and let it cook up a minute or two—if the paste sticks a little, that’s cool—because now we’ll add white wine which will deglaze any stuck on paste. Stir. Add a bay leaf, oregano, thyme, basil—throw some red pepper flakes in as well if you like it hot. Let the mix simmer for about 5 minutes. Add diced tomatoes, 1 cup of broth (I use chicken broth, but any broth will do), and 2 cups of water— you can substitute 1 cup of clam juice for 1 of the cups of water, if desired. Bring to a boil and then reduce to a simmer, cover, and allow to cook 30 minutes. After 30 minutes, add 1 lb. of miscellaneous seafood—a variety of big-bite pieces make a nice presentation. Cover and simmer for another 7-8 minutes. Stir in some lemon juice and remove from heat and serve. It looks tasty in a bowl with a nice pyramid of rice in the middle. it’s easy peezey and puts a nice glow in your belly, so give this seafood stew recipe a try. Bon appétit! Recipe from

Seafood stew for champions