Recipes

Mediterranean Shrimp and Fish Stew Recipe

Atkins Mediterranean Shrimp and Fish Stew
10.6g
Net Carbs
Prep Time: 0 Minutes
Style:Mediterranean/Greek
Cook Time: 0 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
37.6g

Protein

23.6g

Fat

2.7g

Fiber

413.7cal

Calories

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INGREDIENTS

  • 1 oz Shallots
  • 1 stalk large (11"-12" long) Celery
  • 1 clove Garlic
  • 3 tablespoon Olive Oil
  • 14 1/2 oz Red Tomatoes (Canned)
  • 1 tsp Rosemary
  • 0 1/2 tsp, leaves Thyme (Dried)
  • 0 1/4 tsp Crushed Red Pepper Flakes
  • 1 cup Fish Stock
  • 6 oz Pacific Cod
  • 6 oz Shrimp
  • 5 sprigs Parsley
  • 1 tsp Salt
  • 0 1/4 tsp Black Pepper

DIRECTIONS

  1. Finely chop the shallot and celery, mince the garlic, and drain and chop the tomatoes.  In a soup pot, heat 2 tbsp olive oil over medium high heat.  Add the shallot and celery sauteing until translucent;2 minutes then add the garlic cooking another minute until fragrant.  Add the rosemary, thyme, red pepper flakes and fish stock concentrate.  Simmer for 7 minutes then add the tomatoes, add the salt and pepper and continue to simmer for another 10 minutes.
  2. Cut the fish into bite sized pieces, shell and devein the shimp.  Add them to the soup and continue to cook for another 2 minutes until the fish turns opaque and the shrimp turn pink and begin to curl; about 2 minutes.  Remove from heat and plate - sprinkle with 1 tbsp olive oil and minced fresh parsley; season to taste with salt.

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