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 Size1 cup
Total Fat8 g
Total Carbohydrate3 g
Protein36 g

Servings and Times


Ingredients and Preparation

Water6 cups
White wine10 ounces
Celery stalks and carrots, chopped3 each
Large shrimp, washed1 pound
Crayfish1 pound
Olive oil2 tablespoons
Medium onions, chopped2
Medium red pepper, chopped1
Medium green bell pepper, chopped1
Medium tomatoes, chopped4
Tomato paste2 tablespoons
Chopped fresh thyme2 teaspoons
Chopped fresh oregano2 teaspoons
Sea bass, cut into chunks1 pound
Small squid, cleaned and sliced1 pound
Salt and pepper to taste
  1. Directions
  2. In a large, nonaluminum saucepan, stir together the water, white wine, celery, and carrots. Bring to a simmer and cook for 5 minutes.
  3. 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.
  4. 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.
  5. 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.