Italian Fish Stew
This fish and shrimp stew is often served on crostini or toast. With less than 200 calories per serving, it makes a great lunch or light dinner.
INGREDIENTS
- 2 anchovy fillets
- 1 cup of clam juice
- 2 garlic cloves, finely chopped
- 1 cup of tomato sauce
- 1/2 teaspoon salt or to taste
- 1/2 lb raw peeled and deveined shrimp
- 1 tbsp. chopped fresh oregano
- 2 tbsp. olive oil
- 1/2 medium onion, diced
- 1/8 c. 1/2 tsp red pepper flakes
- 1/2 lb fresh salmon cut into medium cubes
- 1/2 tablespoon chopped fresh rosemary
- 1 tbsp. chopped fresh parsley
INSTRUCTIONS
First, heat olive oil in a large skillet over medium-high heat. Add the onion and sauté for 4 to 5 minutes, until softened and cooked through.
Then, add the garlic, anchovy fillets and red pepper flakes to the onions and cook for 1 minute.
Add the tomato sauce and clam juice and bring to a boil. Reduce the heat to medium-low and cook for 10 minutes.
Add the pieces of salmon, shrimp, chopped herbs and salt. Stir gently. Cook for about 5 minutes or until the seafood is cooked through.
Garnish with fresh herbs.
Happy Cooking Time.
