Spanish Seafood Stew

Choose clam juice or chicken stock to make this stew stick out from the rest.

3/5 (4 Reviews)


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Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tbsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Garlic
  • 1/3 cup Roasted red pepper, drained and chopped
  • 1 tsp Thyme
  • 1 tsp Sweet paprika
  • 1/2 tsp Saffron
  • Salt and pepper to taste
  • 1 1/2 cups Clam juice or 1 1/2 cups fat-free chicken stock
  • 1/4 cup Dry white wine
  • 1 Bay leaf
  • 1 cup Tomatoes, chopped
  • 2 cups Green beans, French cut
  • 8 oz Birds Eye frozen artichoke hearts
  • 1/2 cup Garbanzo beans, canned - rinsed/drained
  • 5 oz Fresh haddock
  • 2 oz Raw uncooked shrimp - peeled and deveined
  • 1 cup Strawberries
Calories 390
Total Fat 10g
Carbohydrates 43g
Fiber 16g
Protein 29g


  1. In a large sauté pan over medium heat, add the olive oil and sauté the garlic and peppers about 1 minute.
  2. Add the thyme, paprika, saffron, salt and pepper. Cook on medium high for about 2 minutes, stirring constantly to prevent garlic from burning.
  3. Add the stock or clam juice, white wine, bay leaf, and bring to a boil for one minute.
  4. Add the tomatoes, string beans, artichoke hearts, and garbanzo beans. Cook for another minute on high.
  5. Lower the heat to medium and add the haddock, pushing it carefully under the ingredients in the pan. Cover the pan and let cook about two minutes.
  6. Uncover and carefully flip the haddock and add shrimp. Cook uncovered for about 5 minutes or until the haddock is flaky and fully cooked, and the shrimp is pink.
  7. Season with more salt and pepper if needed.
  8. Enjoy 1/2 cup strawberries each.
3/5 (4 Reviews)