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Seafood Stew with Orzo

Seafood Stew with Orzo
Recipe Tip
Super Shellfish
Shellfish, such as shrimp and mussels, is a good source of vitamin B-12. Our bodies need B-12 to help break down foods to give us plenty of energy.
Make It Your Way
Fresh herbs and the tang of lemons enhances the rich, sweet flavor of seafood. Sprinkle this soup with chopped fresh parsley, and serve lemon wedges dipped in paprika or finely chopped parsley on the side.

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Based on 14 ratings

The simple, fresh flavors in this stew are reminiscent of lunch at a seaside restaurant. From eatbetteramerica.
Prep Time:25 min
Start to Finish:1 hr
makes:4 servings
6medium green onions, chopped (6 tablespoons)
1clove garlic, finely chopped
1large tomato, coarsely chopped (1 cup)
1medium carrot, thinly sliced (1/2 cup)
1 3/4cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1bottle (8 oz) clam juice
1/3cup uncooked rosamarina or orzo pasta
1/2cup dry white wine or reduced-sodium chicken broth
1tablespoon chopped fresh or 1 teaspoon dried thyme leaves
2teaspoons chopped fresh or 1/2 teaspoon dried dill weed
6drops red pepper sauce
8fresh mussels in shells, scrubbed, debearded
8uncooked medium shrimp, peeled, deveined
1/2lb red snapper or sea bass, skin removed, cut into 1/2-inch pieces
1/2cup sliced mushrooms (2 oz)
1.Spray 4-quart Dutch oven with cooking spray. Add onions and garlic; cook over medium heat about 5 minutes, stirring occasionally, until onions are tender. Stir in tomato, carrot, broth, clam juice, pasta, wine, thyme, dill weed and pepper sauce. Heat to boiling. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until pasta is almost tender.
2.Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
3.Stir in mussels and remaining ingredients into Dutch oven. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes, stirring occasionally, until fish flakes easily with fork and mussel shells have opened, removing mussels as they open. Discard any mussels that don't open. Return opened mussels to stew.
Nutritional Information
1 Serving: Calories 160 (Calories from Fat 15); Total Fat 1 1/2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 60mg; Sodium 460mg; Total Carbohydrate 15g (Dietary Fiber 2g, Sugars 3g); Protein 21g Percent Daily Value*: Vitamin A 60%; Vitamin C 10%; Calcium 6%; Iron 35% Exchanges: 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat Carbohydrate Choices: 1 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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Easy and Flavorful
The hardest part of this recipe (which isn't very hard) was assembling and preparing the ingredients. I like to follow recipes to the letter the first time out as a test. This was tasty and very easy. I got he mussels at a local supermarket and they were already cleaned. I used fresh thyme and dill and that makes all the difference - great aroma and taste. Try it!
Posted at 1:50 PM on November 14 2011 by Bobgen1
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Horrible
This recipe was horrible. I became nauseated before even completing the recipe. It has a bad smell and a horrible taste. I am a huge seafood lover, and this recipe did not cut it.
Posted at 3:17 PM on June 23 2011 by springtulip24
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Easy & Tastes Great!
This was an awesome low cal dinner! It was full of flavor and the whole family liked it! I didn't use mussels, but I did add scallops and calamari rings. I also used a habanero sauce, so it was a bit spicier. Adding a squeeze of lemon just before eating gave it an even better spin. Easy to make and tastes great. I highly recommend!
Posted at 9:39 AM on August 25 2010 by agowin
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