Italian

Tuscan Seafood Stew is for Soup.

Tuscan Seafood Stew takes 30 minutes to prepare.

Tuscan Seafood Stew takes 60 minutes to cook.

Tuscan Seafood Stew makes 8 servings.

The ingredients for Tuscan Seafood Stew are:

Stock:
1 Onion
1 stalk Celery
1 Carrot, peeled, large chunks
Shrimp peels
4 oz scallops
Soup:
3 Tbsp olive oil
1 tbsp Parsley, dried
1/2 tsp crushed red chile flakes
1 Tbsp fresh chopped sage
5 clove Garlic, chopped
16 oz Calamari, thawed in bite size pieces
16 oz Baby Octopus, thawed, cut in bite size pieces
0.5 can (6 oz) Tomato Paste
1 Tbsp sugar
1 Tbsp wine vinigar
3 cup Canned Tomatoes
11 oz Bay Scallops, raw (1 lb bag frozen, 4 oz used in stock)
12 oz Haddock (fish), bite size pieces
16 oz Shrimp, raw peeled and cleaned, use peels for stock
16 oz Mussels
Black pepper, salt
3 tsp Granulated Sugar

Here is how you make Tuscan Seafood Stew:

First, make your seafood stock:Put shrimp peels, 4 oz scallops, 1 onion, cut in half, 1 carrot in large chunks, 1 stalk Celery in large pieces, 1 tsp salt, 2 dried bay leaves, 1 Tbsp whole black pepper and 2 Quarts cold water.Cover and bring to a boil. Simmer for 30 minutes. Drain and reserve liquid, discard solids.For the soup:Heat oil in large saucepan or dutch oven. Add parsley, sage, chilie flakes and minced garlic. Cook until fragrant, about 1 minute. (careful not to burn). Add calamari and octopus, stir and cook about 4 minutes until seafood is opaque. Add Tomato paste and cook for 2-3 minutes, then add 1 cup of reserved stock, sugar and vinegar.Stir, simmer open until all liquid is evaporated, about 20 minutes.Stir in tomatos with juice, season with ground pepper and simmer 10 minutes, then add 3 cups of fish stock, simmer another 10 minutes.Add Haddock, cover and cook for 10 minutes. Add shrimp and simmer for another 5 minutes. Add more stock if the soup is too thick at this point, Taste for seasoning, season with salt and pepper if needed, but do not stir too much so it doesn't break up the seafood.Add scallops and scatter mussels over top, cover and simmer another 5-10 minutes, until mussels have opened. Ladle into 8 bowls.Serving Size:?6

The nutritional information for Tuscan Seafood Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 490.5

• Total Fat: 11.6 g
• Cholesterol: 222.4 mg
• Sodium: 895.8 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 2.1 g
• Protein: 72.2 g

Tuscan Seafood Stew is Italian cuisine.

The dietary needs meet for Tuscan Seafood Stew is Low Carb