This stew can be served with boiled yucca or plantains and a vegetable salad. Top it off with some fresh fruit and you have a very healthy meal! Freeze any leftovers and enjoy it later.

Nutrition Facts

Serving Size 1 cup
Calories 222
Total Fat 8 g
Total Carbohydrate 3 g
Protein 36 g

Servings and Times

Servings 10

Ingredients and Preparation

Ingredients Measures
Water 6 cups
White wine 10 ounces
Celery stalks and carrots, chopped 3 each
Large shrimp, washed 1 pound
Crayfish 1 pound
Olive oil 2 tablespoons
Medium onions, chopped 2
Medium red pepper, chopped 1
Medium green bell pepper, chopped 1
Medium tomatoes, chopped 4
Tomato paste 2 tablespoons
Chopped fresh thyme 2 teaspoons
Chopped fresh oregano 2 teaspoons
Sea bass, cut into chunks 1 pound
Small squid, cleaned and sliced 1 pound
Salt and pepper to taste
  • In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
  • Add the shrimp and crayfish and simmer for 3-4 minutes. Strain the shellfish and vegetables from the broth and set the broth aside. Peel the crayfish and shrimp and discard the shells.
  • Warm the olive oil in the large saucepan over medium-high heat. Cook the onions and peppers until tender, about 6 minutes. Stir in the tomatoes, tomato paste, thyme and oregano. Add the reserved broth and bring to a simmer.
  • Stir in the sea bass and squid and simmer for 2 minutes. Return the crayfish, shrimp, and vegetables to the broth and simmer for 1 more minute. Season to taste, ladle into bowls, and serve immediately.