Manhattan-Style Seafood Stew
This intoxicating tomato-based stew is filled with the earthy richness of carrots, potatoes, onions, and garlic, the scent of the sea, a touch of citrus, and the kick of cilantro and spicy hot pepper. One bite and you’ll agree, it’s a salt-free synergy far greater than the sum of its parts. Serve plain or spoon over rice or couscous.
Serves: 6Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 1½ tsp. olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz.) no-salt-added diced tomatoes
- 2 medium potatoes, diced
- 2 cups low-sodium chicken or vegetable broth
- 2 medium carrots, sliced
- ½ lb. white-fleshed fish, cut into 1" chunks
- 1 jalapeño pepper, minced
- 1 large bay leaf
- ¼ lb. small shrimp, peeled and cleaned
- ⅓ cup chopped fresh cilantro
- ½ tsp. grated orange zest
- ½ tsp. freshly ground black pepper
- Heat the oil in a small stockpot over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes. Add the tomatoes with juice, potatoes, broth, carrots, fish, minced hot pepper, and bay leaf and stir to combine. Cover the pot and cook, stirring occasionally, for 15 minutes.
- Add the shrimp, cilantro, orange zest, and black pepper and stir well. Simmer until shrimp are pink, 5 minutes or less, then remove from heat.
- Carefully remove bay leaf and serve immediately.