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Country Seafood Stew

50 Min

In the South, the garnish is just as important as the soup, so make sure you top each bowl with very thin slices of lemon. Not only will you see the difference, you'll taste it!

What You'll Need

  • 1 (4-ounce) piece salt pork, skin removed and cut into ½-inch chunks
  • 2 medium-sized onions, coarsely chopped
  • 1 (28-ounce) can whole tomatoes, drained and quartered, juice reserved
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1 pound fresh or frozen white-fleshed fish fillets, such as cod, haddock, or whiting, thawed if frozen, cut into large chunks
  • 1 pound large shrimp, peeled and deveined

What to Do

  1. In a soup pot, cook the salt pork over medium heat for 5 to 6 minutes, or until golden brown. Add the onions and sauté for 3 to 4 minutes, or until tender. Add the tomatoes with the reserved liquid, the tomato sauce, tomato paste, Worcestershire sauce, and pepper; bring to a boil. Add the fish and shrimp; mix well.

  2. Reduce the heat to medium-low, cover, and simmer for 25 to 30 minutes, or until the fish has cooked through and the stew has thickened.


Serve with lots of rice so you can enjoy every last spoonful of stew. It's a heartier meal that way, too.

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Lemon-Caper Fish Fillets

Did you know fish is the ultimate fast food? We're not talking about the stuff you get at a drive thru. These sunny-tasting fish fillets cooks up in just 8 minutes! You read that right. Our Lemon-Capers Fish Fillets combine lemon juice and the tangy flavor of capers to add just the right amount of "wow" to this easy dinner recipe!

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