Italian seafood stew


  • Prep Time20 mins
  • Total Time30 mins
  • Makes6 Servings
Italian seafood stew

Italian seafood stew Photo, Roberto Caruso

Chatelaine Triple Tested


  • 2 tbsp olive oil

  • 4 shallots, chopped

  • 2 garlic cloves, minced

  • 2 red bell peppers, chopped

  • 796-mL can diced tomatoes, drained

  • 1/2 tsp sweet paprika

  • 2 cups dry white wine

  • 1/2 tsp granulated sugar

  • 1/2 tsp salt

  • 20 raw large shrimp, peeled

  • 500 g fresh mussels, scrubbed and debearded

  • 2 cooked lobsters, shelled and cut into pieces

  • 1/4 cup chopped fresh basil


  • HEAT a pot over medium. Add oil, then shallots and garlic. Cook until shallots start to soften, about 3 min. Add peppers, tomatoes, paprika and wine, and cook 2 more min. Add sugar and salt. Season with fresh pepper. Bring to a boil, then reduce heat to medium-low.

  • ADD shrimp, mussels and lobster to tomato mixture. Cover and cook until shrimp have turned pink and mussels have opened, about 5 min. Discard any mussels that do not open. Top with basil.

Nutrition (per serving)

Calories 254, Protein 24g, Carbohydrates 13g, Fat 7g, Fibre 2g, Sodium 637mg.
Excellent source of Iron.