Under 30 Minutes
More than 1 Hour
Ahoy there, seafood lovers! Here's a savory stew that goes overboard on taste with a Dutch oven-filled fiesta of seafood flavor.
1 cup shredded carrots
1 cup sliced celery
1 cup sliced leeks
2 teaspoons minced garlic
1/4 cup butter
2 cups water
2 cups cubed baking potatoes
1 (8-ounce) jar clam juice
1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium
1 cup dry white wine
2 bay leaves
1/2 teaspoon seafood seasoning mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon coarsely ground pepper
1 pound (20 to 25) fresh or frozen raw shrimp, shelled, deveined and rinsed
1 pound white fish fillets (such as halibut or scrod), cut into 1-inch pieces
1 (6-ounce) package frozen cooked crabmeat, thawed
1/2 pound Black Label® Bacon, cooked and crumbled
1. In Dutch oven, cook carrots, celery, leeks and garlic in butter 8 to 10 minutes or until vegetables are softened.
2. Add water, potatoes, clam juice, salsa, wine, bay leaves, seafood seasoning, thyme and pepper to Dutch oven; bring to a boil. Reduce heat to medium-low. Cover; cook, stirring occasionally, 30 to 40 minutes or until potatoes are just tender.
3. Add shrimp, white fish and crab to Dutch oven. Cook, stirring occasionally, 4 to 5 minutes or just until shrimp turn pink. Stir in bacon. Remove bay leaves before serving.