Spicy Seafood Stew
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
1 tbsp extra virgin olive oil
1 Spanish onions, small dice
1/2 fennel bulb, trimmed & cut in small dice
fennel fronds, roughly chopped (reserved for garnish)
1 carrot, peeled & small dice
1/4 cup dry white wine
2 celery stalks, small dice
1 (28 oz.) can no-salt added diced tomatoes
4 tbsp iSpice WellnessTM Seafood Seasoning*
1 red chili peppers, seeded & minced
2 cups low-sodium fish stock or vegetable stock
1/2 lb. baby potatoes, quartered
1 dozen fresh baby clams, scrubbed clean
1 bag fresh mussels, scrubbed and de-bearded
3/4 lb. large shrimp, peeled & deveined
3/4 lb. white fish, cut in 2" pieces
8 slices of baguette, cut diagonally into long spears & toasted
Step 1: Heat oil in a large pot over medium-high heat.
Step 2: Sweat onions, fennel, carrots and fennel until onions are translucent.
Step 3: Add wine, diced tomatoes, iSpice WellnessTM Seafood Seasoning,* fish stock, chili peppers and potatoes and simmer until potatoes are fork tender.
Step 4: Add clams, mussels, shrimp and fish to pot. Cover pot and cook 5 minutes, add kale and cook 5 more minutes until clams and mussels are all open.