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Spicy Seafood Stew

Spicy Seafood Stew

Ingredients

  • 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

Directions

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.

Step 5

Serve seafood stew hot sprinkled with reserved fennel fronds and toasted baguette.

Check out the products below to make this recipe!

  • Prep: 20 minutes
  • Cook: 1 hour
  • Servings: 10

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