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Recipes

Mediterranean Seafood Stew

Made With:

Soups

Artisan Vegetable Stock

A complete stock, with robust flavour, made from quality ingredients.The full Flavour of Artisan By Stockpot Vegetable Concentrate is very versatile.

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Tip

* Alternatively, use 3 ½ lb (1.6 kg) seafood medley instead of fish fillets and shrimp.

Total Time

50 min.

Serving & Size

8 fl oz (250 mL)

This dense seafood stew uses Campbell’s® Creamy Tomato Basil Bisque as a base and is enhanced with leeks, fennel and garlic along with a medley of seafood for a perfect spoonful!

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Oil, olive 2 tbsp 30  mL
Leeks, cleaned, slices (or onions) 6 cups 1 1/2  L
1. Heat oil in a heavy pot over medium-high heat; add leeks (or onions) and sauté 4 minutes.
Ingredients Weight Measure
Weight Measure
Fennel, cored and diced (reserve fronds) 4 cups 1  L
Carrots, peeled and sliced 4 cups 1  L
Garlic, minced 1 1/2 tbsp 25  mL
Pepper, red, flakes 1/2 tbsp 3  mL
2. Stir in fennel, carrots, garlic and pepper flakes and sauté 5-6 minutes, stirring often.
Ingredients Weight Measure
Weight Measure
Wine, white 2 cups 500  mL
Artisan Vegetable Stock, prepared 4 cups 1  L
3. Add wine and bring to a boil; reduce heat and simmer 5 minutes. Pour in stock and continue to simmer 5 minutes.
Ingredients Weight Measure
Weight Measure
Campbell's® Creamy Tomato Basil Bisque (thawed) 4 lbs 1 4/5  kg
4. Stir in frozen soup base and bring to a simmer, stirring often. Simmer 10 minutes.
Ingredients Weight Measure
Weight Measure
* Fish fillets, cubed, 1-inch 2 lbs 900  g
* Shrimp, medium, peeled, deveined 1 1/2 lbs 675  g
5. Add seafood medley and simmer to cook through, about 4-5 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
Ingredients Weight Measure
Weight Measure
Parsley, fresh, chopped 1 cup 250  mL
6. Just before serving, stir in parsley and reserved fennel fronds, minced.
Ingredients Weight Measure
Weight Measure
Toast, rounds or coutons 24 24 
7. To Serve: For each serving, ladle 8 fl oz (250 mL) stew into soup plate or bowl and top each bowl with a toast round.

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