Italian Seafood Stew
Arugula and Orange Salad
Ingredients
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1½ Tbsp olive oil
- ½ cup white wine (or use chicken broth)
- ½ (1-oz) pkg fresh thyme, divided
- 1 (15-oz) can crushed tomatoes
- 1 cup water
- ½ lb cod (or use grouper)
- ½ 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 1 thyme sprig; 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
- ½ (5-oz) pkg baby arugula-spinach blend
- 1 orange, peeled and sectioned
- ¼ cup thinly sliced red onion
- 3 Tbsp red wine vinaigrette
Side Dish Instructions
- Combine arugula, oranges, and onion in a bowl. Toss with vinaigrette.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
252
|
102
|
354
|
| Fat (g) | 8 | 7 | 15 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 27 | 1 | 28 |
| Carb (g) | 16 | 8 | 24 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 407 | 97 | 504 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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