Seafood Stew

Seafood Stew

Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

From EatingWell: October/November 2006
Yield: 2 servings, 1 3/4 cups each
Active Time: 30
Total Time: 30


  1. 2 teaspoons extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 1 clove garlic, minced
  4. 1/2 teaspoon dried thyme
  5. 1/2 teaspoon fennel seed
  6. 1/4 teaspoon salt
  7. 1/4 teaspoon freshly ground pepper
  8. Pinch of crumbled saffron threads
  9. 1 cup no-salt-added diced tomatoes, with juice
  10. 1/4 cup vegetable broth
  11. 4 ounces green beans, cut into 1-inch pieces
  12. 4 ounces bay scallops, tough muscle removed
  13. 4 ounces small shrimp, (41-50 per pound), peeled and deveined


  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
  2. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
  3. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.

Tips & Notes

  • Ingredient note: Literally the dried stigma from Crocus sativus, saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. Find it in the spice section of supermarkets, gourmet shops and at It will keep in an airtight container for several years.


Nutrition Per Serving: 219 calories; 6 g fat (1 g sat, 4 g mono); 103 mg cholesterol; 19 g carbohydrates; 22 g protein; 5 g fiber; 585 mg sodium; 480 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Selenium (43% dv), Vitamin A (25% dv), Iron (20% dv), Magnesium (15% dv).

1 Carbohydrate Serving

Exchanges: 3 vegetable, 3 very lean meat, 1 fat