Low Carb Hearty Seafood Stew
Dive into a bowl of comfort with this **Low Carb Hearty Seafood Stew**, a wholesome feast brimming with vibrant, nutrient-packed ingredients and fresh ocean flavors. This recipe combines tender shrimp, succulent white fish, and briny mussels with a medley of vegetables, such as zucchini, celery, and red bell pepper, all simmered in a savory base of fish stock and robust spices like paprika and thyme. Perfect for those following a low-carb or keto lifestyle, this healthy seafood stew is richly satisfying yet light enough for any occasion. With a prep time of just 20 minutes and bursting with fresh parsley and a zesty hint of lemon, this dish is as simple to make as it is delicious. Ideal for cozy weeknight dinners or impressing guests, it's a one-pot wonder that'll transport your taste buds straight to the coast. Enjoy this guilt-free indulgence with every flavorful spoonful!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 unit medium onion, chopped
- 2 units celery stalks, chopped
- 4 units garlic cloves, minced
- 1 unit red bell pepper, diced
- 1 unit zucchini, diced
- 14 ounces canned diced tomatoes with juice
- 4 cups fish stock or seafood stock
- 1 unit bay leaf
- 0.5 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
- 1 pound white fish fillets (such as cod or halibut), cut into bite-size pieces
- 1 pound fresh mussels, cleaned
- 0.25 cup fresh parsley, chopped
- 1 unit lemon, cut into wedges
Instructions
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion and celery, sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic, diced red bell pepper, and zucchini, and cook for another 3 minutes.
Pour in the canned diced tomatoes with their juice and the fish stock. Stir well to combine.
Add the bay leaf, dried thyme, paprika, salt, and black pepper. Bring the mixture to a gentle simmer.
Cover and allow the stew to cook for 20 minutes, letting the flavors meld together.
Add the shrimp, fish pieces, and mussels into the stew. Stir gently to distribute the seafood evenly.
Cover the pot and let the stew simmer for an additional 10-15 minutes, or until the seafood is cooked through and the mussels have opened.
Discard any mussels that do not open.
Remove the bay leaf and stir in the chopped fresh parsley.
Ladle the stew into bowls and serve with lemon wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
1856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1409 mg | 470% | |
| Sodium | 7202 mg | 313% | |
| Total Carbohydrate | 76.7 g | 28% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 24.6 g | ||
| Protein | 283.6 g | 567% | |
| Vitamin D | 32.8 mcg | 164% | |
| Calcium | 803 mg | 62% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 6735 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
