Recipe by Oolala
Martha Stewart recipe from a cast iron booklet that came with my cast-iron enameled 3 qt. Dutch Oven/stew pot. It is described as a hearty seafood dish that is delicious over rice. I'd like a nice crusty bread.
Top Review by marsvand
This is an absolutely wonderful recipe! My sister-in-law made if for us quite a few years ago, and I have made it many times since, receiving many compliments. I have served it over rice and orzo, and substituted basil and parsley if I know my guests don't care for cilantro. Don't hesitate to make this as written.
- 2 large leeks, white and light reen parts only, washed
- 2 tablespoons olive oil
- 2 teaspoons garlic, chopped, about 3 cloves
- 1 teaspoon jalapeno pepper, finely chopped
- 1 medium carrot, peeled
- 3⁄4 teaspoon ground cumin
- 1⁄8 teaspoon cayenne pepper
- 1⁄4 teaspoon ground cinnamon
- 1 1⁄2 teaspoons salt
- 1 1⁄2 cups canned tomatoes, chopped, with juice
- 1 cup dry white wine
- 1 cup water
- 3⁄4 lb medium shrimp, shelled, deveined, tail on
- 3⁄4 lb sea scallops or 1 large bay scallop
- 3 tablespoons fresh cilantro, coarsely chopped
Directions See How It's Made
- Slice leeks in half lengthwise; then cut into 1/2 inch pieces.
- In a 3 quart enameled cast iron stew pot, heat oil over medium heat.
- Add leeks and garlic; saute until translucent, about 7 minutes.
- Add jalapeno, carrot, cumin, cayenne pepper, cinnamon, and salt.
- Cook until tender, 4-5 minutes.
- Add tomatoes, wine and 1 cup water; cover.
- Bring to a boil, and lower heat to medium; cook 5 minutes.
- Stir in seafood; cook until opaque, 4-5 minutes, add cilantro and serve.