Soups & Salads

Fisherman's Stew of Boston

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Fisherman's Stew of Boston
Prep Time
20 min
Cook Time
50 min

  • 1 Tbsp. olive oil
  • 2 medium carrots, pared and thinly sliced
  • 1/2 cup thinly sliced celery
  • 2 cloves garlic, minced
  • 2 cans (14-1/2 oz. each) stewed tomatoes, undrained and coarsely chopped
  • 1 bottle (8 oz.) clam juice
  • 1/3 cup tomato paste
  • 1-1/2 tsp. dried thyme
  • 1/4 tsp. hot pepper sauce, or to taste
  • 1 bay leaf
  • 1 lb. firm white-fleshed fish, such as halibut, cut into 1-inch cubes
  • 8 oz. bay scallops
  • 1-1/2 cups (6 oz.) Sargento® Fine Cut Shredded Mild Cheddar Cheese
  1. Heat oil over medium heat in large saucepan. Add carrots, celery and garlic; cook 5 minutes, stirring occasionally.
  2. Add stewed tomatoes, clam juice, tomato paste, thyme, hot pepper sauce and bay leaf. Heat to a boil. Reduce heat. Simmer, covered, 40 minutes or until vegetables are tender, stirring occasionally.
  3. Stir in fish and scallops, cover. Return to a simmer. Cook on low heat 10 minutes or until fish is opaque. Discard bay leaf. Ladle into shallow soup bowls. Top each serving with 1/4 cup cheese.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 14.40g 22%
Sat. Fat 6.10g 31%
Mono Unsat. Fat 5.40
Poly Unsat. Fat 1.50g
Cholesterol 72mg 24%
Sodium 1004mg 42%
Total Carbohydrate 25g 8%
Dietary Fiber 3g 12%
Sugars 0g
Protein 28g
Vitamin A 502RE
Vitamin C 20mg 33%
Calcium 246mg 25%
Iron 2mg 11%