Seafood Stew

Seafood Stew

4 Reviews
From: EatingWell Magazine, October/November 2006

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

Ingredients 2 servings

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  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon fennel seed
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Pinch of crumbled saffron threads
  • 1 cup no-salt-added diced tomatoes, with juice
  • ¼ cup vegetable broth
  • 4 ounces green beans, cut into 1-inch pieces
  • 4 ounces bay scallops, tough muscle removed
  • 4 ounces small shrimp, (41-50 per pound), peeled and deveined


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: 1¾ cups
  • Per serving: 213 calories; 6 g fat(1 g sat); 4 g fiber; 20 g carbohydrates; 20 g protein; 48 mcg folate; 105 mg cholesterol; 7 g sugars; 0 g added sugars; 1,283 IU vitamin A; 31 mg vitamin C; 114 mg calcium; 2 mg iron; 1,020 mg sodium; 370 mg potassium
  • Nutrition Bonus: Vitamin C (52% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 vegetable, 3 lean meat, 1 fat

Reviews 4

February 01, 2019
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By: Herman Sack
I added som spätzte to it to make it more filling. Overall a nice recipe.
June 06, 2013
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By: EatingWell User
No saffrom I don't have saffron and its too expensive but I am going to use garam masala.. I will let you all know how it turns out. Do you recommend any other substitute?
October 13, 2010
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By: EatingWell User
Loved this! I doubled all ingredients except the thyme and fennel seed. I omitted the vegetable broth because I was without it on hand. I almost thoroughly cooked the seafood first individually and then added to the broth.
November 07, 2009
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By: EatingWell User
This is one of my husband's favorites!
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