08 Dec Seafood Stew
Seafood Stew
The feast of seven fishes is a traditional Italian American meal served on Christmas Eve. As the name implies, it’s seven courses featuring fish and seafood options. This seafood stew might not be as grand as the feast of seven fishes, but it certainly satisfies a craving for a rich, warming seafood meal. Plus, it can be on the table in just over half an hour. Now that’s something worth celebrating!
Seafood Stew
Servings 4
Ingredients
- 3 tbsp olive oil
- ½ cup minced shallots diced
- 4 large garlic cloves minced
- ½ cup dry white wine or vermouth
- 28 oz fire-roasted crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 tsp dried thyme
- 1 tsp crushed chili flakes
- 1 tsp sea salt
- ½ tsp coarse ground black pepper
- ¾ pound mussels scrubbed
- 1 pound shrimp peeled and deveined (tails on)
- 1 pound cod fillet cubed
- 1 lemon wedged (optional)
- crusty bread
Instructions
- Heat olive oil in a large stock pot over medium heat. Add shallots and sauté for 2–3 minutes or until translucent. Stir in garlic and cook for 30 seconds.
- Deglaze pan with white wine then add tomatoes, broth, thyme, chili flakes, sea salt, and pepper. Bring mixture to a gentle simmer and cook for 5 minutes. Adjust seasoning to taste at this point.
- Add mussels and shrimp and bring stew back to a gentle simmer. Cook for 1 minute then add cod. Continue to cook until shrimp is opaque, mussels are open (discard unopened ones), and the cod flakes.
- Serve promptly with crusty bread and lemon wedges, if using.
Recipe Provided by INFRA