Italian Seafood Stew
Parmesan Spinach Salad and Toasted Pine Nuts
Ingredients
- ½ onion, chopped
- 2 cloves garlic, minced
- 1½ Tbsp olive oil
- ½ cup low-sodium chicken broth
- ½ (1-oz) pkg fresh thyme
- ¾ cup crushed tomatoes
- ½ (14.5-oz) can no-salt-added fire-roasted diced tomatoes
- 1 cup water
- ¼ lb frozen firm white fish, cut into bite-size pieces
- ½ (12-oz) pkg frozen peeled and deveined raw shrimp
- ¼ tsp kosher salt
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Cook onion and garlic in hot oil in a small saucepan over medium heat 10 minutes. Stir in broth, 1 thyme sprig, 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 1 tsp fresh thyme; stir into stew. Sprinkle with cheese.
Side Dish Ingredients
- 3 Tbsp pine nuts (or use chopped walnuts or slivered almonds)
- ½ (5-oz) pkg baby spinach
- ¼ cup shredded Parmesan cheese
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- ¼ tsp salt
- ⅛ tsp pepper
- ½ tsp stone-ground mustard
- 1 clove 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 | 3 | 3 | |
| 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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