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Fishermens Stew

Makes: 4  servings Prep 18 mins Cook 24 mins


  • Nonstick cooking spray
  • 4 slices sourdough bread
  • 2 tablespoons  olive oil
  • 1 fennel bulb, diced
  • 1 cup  chopped onion
  • 1 green bell pepper, diced
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon  fennel seeds
  • 1 14 1/2ounce can diced tomatoes
  • 1 pound  red potatoes, cut into 1-inch chunks
  • 2 cups  bottled clam juice
  • 2 cups  water
  • 12 ounces  firm white fish, such as halibut, cut into 1-inch chunks
  • 12 ounces  shrimp, cleaned and shelled
  • 1 1/4 pounds  fresh New Zealand or Manila clams or one 8-ounce can whole clams, drained and rinsed


1. Preheat the oven to 350 degrees. Coat a baking sheet with cooking spray. Brush the bread slices with 1 tablespoon of the olive oil and place on baking sheet. Bake 15 minutes, turning once halfway through. Set aside.

2. In a soup pot, heat remaining oil over medium-high heat. Add the fennel, onion, bell pepper, garlic and fennel seeds. Cook, stirring occasionally, 7 to 8 minutes.

3. Add the tomatoes, potatoes, clam juice and water; gently boil 8 minutes or until potatoes are nearly cooked through. Reduce heat to a gentle simmer and add the fish. Cook until fish is no longer translucent, about 3 minutes. Add the shrimp and cook 3 minutes; add the clams and cook 2 minutes more. (If using fresh clams, cook until they open, about 10 minutes.)

4. Place the toasts in the bottoms of four soup bowls; ladle soup over bread. Serve.

From FitnessMagazine.com