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Volume III
January 28, 2011

Weekly Home / Recipe Center

Hearty Seafood Stew

Serves 7


1/4 pound uncooked fresh or frozen medium shrimp in shells
2 tablespoon vegetable oil
2 medium carrot , thinly sliced (1 cup)
2 stalk (medium) celery , sliced (1 cup)
1 large onion , chopped (1 cup)
1 clove garlic , finely chopped
1 (14 1/2-ounce) can stewed tomatoes , undrained
2 cup water
2 teaspoon beef bouillon granules
1 medium potato , cut into 1/2-inch pieces (1 cup)
1/2 pound catfish filet or other medium-firm fish fillets, cut into 1-inch pieces
1 (15 1/2-ounce) can great northern beans , rinsed and drained
1 small zucchini cut lengthwise in half, then cut cross-wise into slices (1 cup)
1/4 teaspoon dried thyme leaves, or 1 teaspoon chopped fresh thyme
chopped fresh parsley, if desired

1. Peel shrimpo. Make a shallow cut lengthwise down back of each shrimp wash out vein (see How to Devein Shrimp in "Boiled Shrimp" recipe). Set aside.

2. Heat oil in 4-quart Dutch oven over medium-high heat. Cook carrots, celery, onion and garlic in oil, stirring frequently, until vegetables are tender. Stir in tomatoes, water, bouillon granules and potato. Heat to boiling reduce heat. Cover and simmer 20 minutes, stirring occasionally.

3. Stir in shrimp, catfish, beans, zucchini and thyme. Heat to boiling reduce heat. Cover and simmer 6 to 10 minutes or until fish flakes easily with fork and shrimp are pink and firm. Serve topped with parsley.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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