Fish Stew

Ingredients

• Onion1/4 count (38 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Tomato1/2 count (65 g)
• Fish1 palm (100 g)
• Clams2 count (40 g)
• Mussels2 medium (32 g)
• Shrimp3 medium (60 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Wash and clean the clams, mussels and fish. Set aside the fish and steam the clams and mussels. Drain and set aside.

2. 2

   Step 2

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove and blend. Set aside.

3. 3

   Step 3

   Heat a pot over medium heat and add the oil. Cook the previously chopped onion for 7 minutes over low heat.

4. 4

   Step 4

   Add the previously chopped bell pepper and garlic. Mix and pour the blended tomato and 1/3 cup of water. Add salt and pepper.

5. 5

   Step 5

   Increase the heat to medium and when it starts to boil, add the fish and the shrimp tails.

6. 6

   Step 6

   Once boiling, let it cook for 3 minutes.

7. 7

   Step 7

   Add the parsley together with the clams and mussels. Mix, season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.