Tuesday, October 16

Mixed Seafood Stew



I just got back from my bridal shower in Minnesota with my mom and my fiance's family. It was my first real taste of a Minnesota fall and while the changing leaves, cool weather, and Midwest hospitality was a refreshing change from L.A., it feels good to be back home. We're having another heat wave but it still gets chilly at night, so this seafood stew is the perfect easy dinner. The fish gently poaches in a flavorful tomato and herb broth until just cooked through, which really keeps the seafood tender and delicate. It's a great meal to serve any time of the year, wherever you might be, and it all comes together in less than thirty minutes.


Mixed Seafood Stew:
  • Heat 3 tbsp. olive oil in a small dutch oven and add in 4 cloves of minced garlic.
  • Cook for a minute, then add in 5 sliced, seeded tomatoes and 4 sprigs of fresh thyme.
  • Cook for 4-5 minutes, until softened, then add in 1/3 c. white wine and 1 c. fish stock.*
  • Bring the sauce to a boil, then lower to a simmer and season with salt and pepper.
  • Let broth reduce for 10-15 minutes, then nestle in 1/2 lb. of sea bass cut into bite-size pieces and 5-6 large scallops.
  • Scatter 8-10 medium-sized peeled and de-veined shrimp and cover with a lid.
  • Let seafood cook for 6-8 minutes, until opaque.
  • Spoon stew into bowls and serve with crostini** or bread.

Serves two - three
*Or clam juice.
**I like to slice some ciabatta bread into thin rounds, brush with olive oil, and bake in the oven for 10 minutes, or until crispy.