Skip to Content
Menu

Seafood Stew with Orzo

  • Save
  • Jump to Recipe
Betty Crocker Kitchens
Updated Sep 20, 2013
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
The simple, fresh flavors in this stew are reminiscent of lunch at a seaside restaurant.

Seafood Stew with Orzo

  • Prep Time 25 min
  • Total 60 min
  • Servings 4
  • Ingredients 15
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 6 medium green onions, chopped (6 tablespoons)
  • 1 clove garlic, finely chopped
  • 1 large tomato, coarsely chopped (1 cup)
  • 1 medium carrot, thinly sliced (1/2 cup)
  • 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1 bottle (8 oz) clam juice
  • 1/3 cup uncooked rosamarina or orzo pasta
  • 1/2 cup dry white wine or reduced-sodium chicken broth
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed
  • 6 drops red pepper sauce
  • 8 fresh mussels in shells, scrubbed, debearded
  • 8 uncooked medium shrimp, peeled, deveined
  • 1/2 lb red snapper or sea bass, skin removed, cut into 1/2-inch pieces
  • 1/2 cup sliced mushrooms (2 oz)
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 4-quart Dutch oven with cooking spray. Add onions and garlic; cook over medium heat about 5 minutes, stirring occasionally, until onions are tender. Stir in tomato, carrot, broth, clam juice, pasta, wine, thyme, dill weed and pepper sauce. Heat to boiling. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until pasta is almost tender.
  • Step 
    2
    Meanwhile, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  • Step 
    3
    Stir in mussels and remaining ingredients into Dutch oven. Cover and heat to boiling; reduce heat. Simmer 6 to 8 minutes, stirring occasionally, until fish flakes easily with fork and mussel shells have opened, removing mussels as they open. Discard any mussels that don't open. Return opened mussels to stew.

Nutrition

160 Calories
1 1/2g Total Fat
21g Protein
15g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
15
Total Fat
1 1/2g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
60mg
21%
Sodium
460mg
19%
Potassium
690mg
20%
Total Carbohydrate
15g
5%
Dietary Fiber
2g
8%
Sugars
3g
Protein
21g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
35%
35%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section