Vegetable Seafood Stew

Serve this easy stir-fried soup with crusty bread or rolls for a quick, light supper.

Vegetable Seafood Stew


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Nutrition Info

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    Tips & Techniques

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    Ingredients

    • 1  (8-oz.) pkg. fresh or frozen haddock or cod fillets, thawed
    • 1/4  cup cream sherry or dry sherry
    • 1  tablespoon finely chopped gingerroot or 1 teaspoon ginger
    • 1/2  teaspoon salt
    • 1/8  teaspoon freshly ground black pepper
    • 1  garlic clove, minced
    • 8  oz. large uncooked fresh or frozen shrimp, thawed, shelled and deveined
    • 1  tablespoon olive oil
    • 1 1/2  cups fish broth or water
    • 1  tablespoon soy sauce
    • 1  (16-oz.) pkg. Green Giant® American Mixtures Frozen San Francisco Style Broccoli, Carrots, Water Chestnuts and Red Peppers
    • 4  teaspoons cornstarch
    • 2  tablespoons cold water

    Directions

    1. 1Cut fillets into 1-inch cubes. In large bowl, combine cream sherry, gingerroot, salt, pepper and garlic; mix well. Add cubed fish and shrimp; toss to coat. Let stand 20 minutes at room temperature. Drain, reserving marinade.
    2. 2Heat oil in Dutch oven or wok over medium-high heat. Add fish and shrimp; stir-fry until opaque, 2 to 3 minutes. Remove; keep warm. Add fish broth, soy sauce and reserved marinade to Dutch oven; blend well. Add vegetables; bring to a boil. Reduce heat; cover and simmer 5 to 7 minutes until vegetables are crisp-tender.
    3. 3In small bowl, combine cornstarch and water; mix well. Stir into stew. Cook until thickened, about 1 minute. Stir in fish and shrimp. Cook until thoroughly heated.

    Categories: Course, Main Dishes, Soups & Stews, Soups & Stews, Ingredient, Seafood

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