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Cook'n with Betty Crocker 
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Hearty Seafood Stew |
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Serves: 7 Print this Recipe2 medium carrots, sliced (1 cup) 2 stalks , medium celery, sliced (about 1 cup) 1 large onion, chopped (about 1 cup) 1 clove garlic, finely chopped 1 (14 1/2-ounce) can no-salt added stewed tomatoes, undrained 2 cups water 2 teaspoons low-sodium beef bouillon granules 1 medium potato, cut into 1/2-inch pieces (about 1 cup) 1/2 pound catfish filets, cut into 1-inch pieces 1/4 pound peeled and deveined raw medium shrimp 1 (15-ounce) can great northern beans, rinsed and drained 1 small zucchini, cut lengthwise in half and crosswise into sliced (about 1 cup) 1 teaspoon chopped fresh or 1/4 tsp dried thyme leaves Chopped fresh parsley, if desired Spray nonstick Dutch oven with nonstick cooking spray; heat over medium-high heat. Cook carrots, celery, onion and garlic in Dutch oven, 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. Stir in catfish, shrimp, beans, zucchini and thyme. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until fish flakes easily with fork. Serve topped with parsley. 1 Serving: Calories 155 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 40mg; Sodium 230mg; Carbohydrate 26g (Dietary Fiber 6g); Protein 16g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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