Seafood Stew

Now that the leaves are starting to fall and it is getting cold outside I find myself making all different kinds of soups and stews. This is my take on a fabulous seafood stew!

Seafood Stew

Ingredients:

1/2 yellow onion, chopped

6 cloves garlic, minced

1 leek, chopped

Olive oil

Salt & freshly cracked pepper

1 lemon

1 orange, 1tsp grated zest

1 can plum tomatoes or 4 fresh, chopped with juices

2 cups good white wine

1 container vegetable stock or homemade seafood stock

3 potatoes, cubed

1tsp Herbes de Provence

2tbsp fresh seafood (dill, lemon grass & parsley) herbs, roughly chopped

Fresh seafood, as much as desired of each. Shrimp, mussels, scallops, crab meat & cod (or any white fish will do)

*Please note that normally I would use fresh crab meat from a local fish market but due to lack of quality this time I had to substitute imitation crab. 

Directions:

In a medium stock pot saute onion, garlic & leek in olive oil with salt, pepper and Herbes de Provence on medium-high for 6 minutes, until the onion begins to brown.

Add the wine and scrape up the brown bits off the bottom of the pan with a wooden spoon. Add the potatoes, tomatoes and their juices, stock and juice from 1/2 lemon to the pot and bring to a boil. Lower the heat and simmer for 20ish minutes or until the potatoes are tender.

Blasted Church - 2010 Hatfield's Fuse

Add the shrimp, fish, mussels, scallops, crab and fresh herbs (dill, lemon grass & parsley) and bring to a boil.

fresh seafood

Lower heat and simmer for 5 minutes. Turn off the heat and let sit covered for another 5 minutes until the fish, shrimp & scallops are cooked and the mussels have opened. *Note, discard any mussels that do not open.

Stir in the orange zest and the juice from the other 1/2 of your lemon. Add salt & pepper to taste. Serve with fresh buns or baguette. Enjoy!

Seafood Stew