Seafood alternatives: tuna, halibut, shark, salmon, chilean sea bassNumber of Servings: 4Ingredients: 1 (28-ounce) can diced tomatoes, undrained2 cups cubed, peeled potatoes1 cup frozen whole kernel corn1 cup frozen lima beans1 cup frozen sliced carrots1/2 cup water1/4 cup onion, chopped2 teaspoons reduced-sodium Worcestershire sauce1/4 teaspoon garlic powder3 drops hot sauce3/4 pound swordfish, cut into ¾ inch cubesNutrition Information: Calories: 276
Cholesterol: 22.66mg
Sodium: 440.44mg
Fat: 2.80g
Protein: 19.09g
Sat. Fat: 0.76g
Instructions: Combine all ingredients except swordfish in a Dutch oven. Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally. Add swordfish; cover and simmer 10 minutes or until fish flakes easily.
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Number of Servings: 4Ingredients: 1 tablespoon olive oil1 cup chopped onion1/2 cup chopped green pepper1/2 cup chopped carrot1/2 cup chopped celery1 teaspoon minced garlic1 can (14.5 oz) diced tomatoes1 can (14.5 oz) vegetable broth1 can (6 oz) tomato paste1/4 teaspoon sugar8 ounces hot-smoked whitefish, chunked1/4 cup dry sherryHot pepper sauceInstructions: Heat olive oil in large saucepan over medium heat; stir in onion, green pepper, carrot, celery and garlic. Cook, stirring occasionally, until vegetables are tender. Stir in tomatoes, broth, tomato paste and sugar; reduce heat to low. Simmer about 10 minutes, or until flavors are blended.
Add smoked whitefish and sherry. Continue cooking until heated through. Season with hot pepper sauce and additional sherry, if desired.
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Number of Servings: 4Ingredients: 1 tablespoon butter1/4 cup chopped onion1/4 cup chopped red pepper2 tablespoons flour2 cups diced potatoes1 cup frozen whole-kernel corn1 can (14.5 oz) vegetable broth1 tablespoon chopped fresh thyme or 1 teaspoon dried8 ounces smoked oysters, clams, scallops, shrimp or a combination, well-drained2 cups 2% milkChopped fresh parsleyInstructions: Melt butter in medium saucepan over medium-high heat. Add onion and red pepper; cook until tender.
Stir in flour until well blended. Stir in potatoes, corn, broth and thyme. Bring to a boil; reduce heat to low. Simmer 8-10 minutes or until potatoes are tender.
Stir in shellfish and milk; continue cooking until heated through. Sprinkle each serving with chopped parsley.
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Number of Servings: 6Ingredients: 1 tablespoon vegetable oil1 cup chopped green bell pepper1 cup chopped onion1/2 cup thinly sliced celery1 clove garlic, minced1 1/4 cup uncooked long grain rice1 can (14-1/2 oz. ) low sodium tomatoes, undrained1 can (10-1/2 oz. ) low sodium chicken broth1 cup water3/4 teaspoon oregano1/2 teaspoon thyme1/4 teaspoon cayenne pepper1/8 teaspoon allspice1 pound surimi seafood, crab flavored, flakes, chunks or salad style, or crab meat2 tablespoons lemon juiceInstructions: Heat oil in large (3qt.) saucepan over medium heat. Add green pepper, onion, celery, and garlic. Cook stirring frequently, about 5 minutes or until onion is soft. Add rice; cook and stir 2 minutes. Add tomatoes, chicken broth, water, oregano, thyme, cayenne and allspice. Bring to a boil, reduce heat, and simmer, covered, for 20 minutes. Add the surimi seafood and lemon juice; cook 5 to 7 minutes longer or until rice is tender.
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Number of Servings: 8Ingredients: 1 quart shucked oysters, with their liquor8 tablespoons butter or margarine, cut into pieces8 cups milk2 teaspoons salt1 teaspoon freshly ground white pepperpaprika2 tablespoons finely chopped fresh parsleyInstructions: Heat the oysters in their liquor over high heat until edges begin to curl, two to three minutes. Add the butter or margarine, milk, salt and pepper and heat through. Pour the stew into a tureen; dust with paprika and sprinkle with parsley. Do not boil or overcook this stew or oysters may toughen.
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Number of Servings: 4Ingredients: 1/4 cup vegetable oil1 cup chopped celery1 cup chopped green pepper1 cup chopped onion2 cloves garlic, chopped4 cups beef brothOne 16oz can tomatoesOne 10oz package frozen sliced okra1/2 teaspoon thyme1 bay leaf1/2 teaspoon cayenne pepper1/2 teaspoon oregano1 teaspoon salt4 catfish fillets cut into 1 inch cubescooked riceInstructions: Heat oil in large stockpot. Sauté celery, green pepper, onion, and
garlic. Add beef broth, tomatoes, okra, thyme, bay leaf, cayenne
pepper, oregano, and salt. Cover and simmer 30 minutes. Add catfish and
continue simmering 15 minutes or until catfish flakes easily. Remove
bay leaf. Serve over cooked rice, if desired.
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Number of Servings: 4Ingredients: 1 14-1/2 ounce can reduced-sodium chicken broth1 10-1/2 ounce can French onion soup, undiluted1 cup potatoes, peeled and cubed1 cup baby carrots1/2 cup sliced celery1 cup zucchini, thinly sliced1 cup mushrooms, sliced1 14-1/2 ounce can diced tomatoes, undrained1 pound fish fillets, cut into 1-inch pieces1/2 teaspoon each dried thyme and rosemary, crushedInstructions: Combine broth, soup, potatoes and celery in a large Dutch oven; bring
to a boil. Reduce heat to medium, cover and cook 5 minutes. Add
remaining ingredients; cook 5 to 10 minutes or until fish is cooked and
vegetables are tender.
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Number of Servings: 4Ingredients: One 16 oz. can tomatoes1 onion, chopped4 cloves garlic, minced2 bay leaves2 tsp. cumin1 1/2 tsp. oregano2 tbsp. VinegarSalt and pepper2 lb. shrimp in the shellInstructions: In a saucepan, place the tomatoes, onion, garlic, bay leaves, cumin, oregano and
vinegar. Bring to a boil, cover, lower the heat and simmer for 15 minutes, while you peel the shrimp.
Taste the sauce, correct the seasoning, and add the shrimp. Cook for approximately 5 minutes, until shrimp are firm and opaque.
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