Recipe Image

Seafood Stew

  • 30 m
  • 30 m
EatingWell Test Kitchen
“Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.”


    • 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


  • 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.
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