Poseidon Potato Stew Sp5
Dive into the flavors of the sea with Poseidon Potato Stew Sp5, a hearty and flavorful one-pot dish perfect for seafood lovers. This comforting stew combines tender Yukon Gold or Russet potatoes simmered in a fragrant blend of chicken or seafood stock, garlic, and aromatic spices like paprika and thyme. Loaded with chunks of delicate cod and plump shrimp, the stew is further enriched by juicy diced tomatoes and a touch of fresh parsley for garnish. Ready in under an hour, this crowd-pleaser is perfect for weeknight dinners or cozy gatherings. Serve with lemon wedges for a bright, citrusy kick that enhances every briny bite. Tags: potato stew, seafood recipes, one-pot dinner, cod and shrimp stew, weeknight meal ideas.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 2 tablespoons Olive oil
- 1 large Onion (diced)
- 2 stalks Celery (diced)
- 3 cloves Garlic cloves (minced)
- 4 cups Chicken or seafood stock
- 1 15-ounce can Diced tomatoes (canned)
- 1 pound Cod fillet (cut into chunks)
- 1 pound Shrimp (peeled and deveined)
- 2 Bay leaves
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parsley (chopped, for garnish)
- 1 Lemon (cut into wedges, for serving)
Instructions
Peel and dice the potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and celery to the pot. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Pour the chicken or seafood stock into the pot and bring it to a gentle boil.
Drain the potatoes and add them to the pot along with the diced tomatoes, bay leaves, paprika, dried thyme, salt, and black pepper.
Reduce the heat to a simmer, cover, and cook for 20 minutes, or until the potatoes are tender.
Add the cod chunks to the stew. Gently stir to submerge them and cook for 5 minutes.
Add the shrimp and continue cooking for another 5 minutes, or until the shrimp turn pink and opaque.
Remove the pot from the heat and discard the bay leaves.
Ladle the stew into bowls, garnish with chopped parsley, and serve with lemon wedges on the side for a zesty finish.
Nutrition Facts
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 7194 mg | 313% | |
| Total Carbohydrate | 159.4 g | 58% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 18.1 g | ||
| Protein | 235.2 g | 470% | |
| Vitamin D | 38.4 mcg | 192% | |
| Calcium | 508 mg | 39% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 6168 mg | 131% | |
*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.
