Italian Seafood Stew
Parmesan Spinach Salad and Toasted Pine Nuts
Ingredients
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 Tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 (1-oz) pkg fresh thyme
- 1½ cups crushed tomatoes
- 1 (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 2 cups water
- ½ lb frozen firm white fish, cut into bite-size pieces
- 1 (12-oz) pkg frozen peeled and deveined raw shrimp
- ½ tsp kosher salt
- ⅔ cup freshly grated Parmesan cheese
Instructions
- Cook onion and garlic in hot oil in a Dutch oven over medium heat 10 minutes. Stir in broth, 2 thyme sprigs, crushed and diced tomatoes, and water; simmer 20 minutes.
- Stir in fish and shrimp; cook 6 to 8 minutes or until fish flakes and shrimp turn pink. Stir in salt; discard thyme sprigs.
- Chop 2 tsp fresh thyme; stir into stew. Sprinkle with cheese.
Side Dish Ingredients
- 6 Tbsp pine nuts (or use chopped walnuts or slivered almonds)
- 1 (5-oz) pkg baby spinach
- ½ cup shredded Parmesan cheese
- 6 Tbsp olive oil
- 2 Tbsp lemon juice
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp stone-ground mustard
- 2 cloves garlic, minced
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 3 to 5 minutes or until fragrant.
- Combine spinach, cheese, and nuts.
- Whisk together oil, lemon juice, salt, pepper, mustard, and garlic. Drizzle dressing over spinach; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
261
|
227
|
488
|
| Fat (g) | 13 | 22 | 35 |
| Sat. Fat (g) | 3 | 4 | 7 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 7 | 2 | 9 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 591 | 365 | 956 |
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