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Seafood Stew

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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.