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Seafood Stew

Recipes

Ingredients

  • 4 tablespoons butter

  • 1 drizzle extra virgin olive oil

  • 2 large leeks (white and light green parts only, thinly sliced)

  • 1 shallot (chopped)

  • Salt and pepper to taste

  • 4 cloves garlic (pressed or minced)

  • 14.5 ounces Italian-style diced tomatoes

  • 15 ounces crushed tomatoes

  • 2.5 cups seafood stock

  • 1 cup chicken stock

  • ½ teaspoon dried thyme

  • 1 bay leaf

  • 1 medium-sized russet potato (peeled and chopped, about 2 cups)

  • 1.25 pounds mixed seafood (halibut, scallops, shrimp, salmon, branzino, squid, mussels, and/or clams)

  • 1 small handful fresh parsley (finely chopped)

  • ½ lemon

Directions

  1. In a large pot, melt the butter with a drizzle of olive oil over medium heat. Add the leeks and shallot, season with salt and pepper, and cook until softened, about 5 minutes.

  2. Stir in the garlic and cook for another minute until fragrant.

  3. Add the diced tomatoes, crushed tomatoes, seafood stock, chicken stock, thyme, and bay leaf. Bring to a simmer.

  4. Add the chopped potato and cook until tender, about 15 minutes.

  5. Add the mixed seafood to the pot and simmer until the seafood is just cooked through about 5-7 minutes.

  6. Stir in the fresh parsley and a squeeze of lemon juice. Adjust seasoning with salt and pepper to taste.

  7. Ladle the stew into bowls and serve with crusty bread.