Italian Seafood Stew
Arugula and Orange Salad
Ingredients
- 2 cups chopped onion
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 1 cup white wine (or use chicken broth)
- 1 (1-oz) pkg fresh thyme, divided
- 1 (28-oz) can crushed tomatoes
- 2 cups water
- 1 lb cod (or use grouper)
- 1 lb unpeeled, medium-size raw shrimp, peeled and deveined
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes. Stir in wine and 2 thyme sprigs; cook until liquid is almost evaporated.
- Stir in tomatoes and water; simmer 20 minutes. Stir in fish and shrimp; cook 6 to 8 minutes or until fish flakes and shrimp turn pink.
- Discard thyme sprigs. Chop 2 tsp thyme; stir into stew.
Side Dish Ingredients
- 1 (5-oz) pkg baby arugula-spinach blend
- 2 oranges, peeled and sectioned
- ¾ cup thinly sliced red onion
- ⅓ cup red wine vinaigrette
Side Dish Instructions
- Combine arugula, oranges, and onion in a bowl. Toss with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
252
|
97
|
349
|
| Fat (g) | 8 | 6 | 14 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 16 | 9 | 25 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 407 | 88 | 495 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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