This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.
|Serving Size||1 cup|
|Total Fat||8 g|
|Total Carbohydrate||3 g|
|White wine||10 ounces|
|Celery stalks and carrots, chopped||3 each|
|Large shrimp, washed||1 pound|
|Olive oil||2 tablespoons|
|Medium onions, chopped||2|
|Medium red pepper, chopped||1|
|Medium green bell pepper, chopped||1|
|Medium tomatoes, chopped||4|
|Tomato paste||2 tablespoons|
|Chopped fresh thyme||2 teaspoons|
|Chopped fresh oregano||2 teaspoons|
|Sea bass, cut into chunks||1 pound|
|Small squid, cleaned and sliced||1 pound|
|Salt and pepper to taste|
- In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
- Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
- Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
- Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.
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