Bright Seafood Stew for Two

4-2 recipes. Weight loss comes with portion control, no doubt. I have decided to take all my favorite recipes that I find out there and adapt them to two, while adding a few additions that make it my own. In this recipe, adapted from https://food52.com/recipes/14754-dad-s-favorite-seafood-stew I have added a hit of lemon, salt and pepper to brighten up the flavor profile a bit, reduced the olive oil a tiny bit to ensure that it isn't too caloric, and as all of these recipes, will scale for 2. Photos to come.

• Ready In: 27 mins
• Serves: 2
• Yields: 2

Ingredients

• 1⁄4 lb cod
• 1⁄4 lb  sole
• 1⁄4 lb sea scallops
• 1⁄4 lb large shrimp
• 1⁄2 cup  fish stock
• 3  tablespoons olive oil
• 2  garlic cloves
• 2  roma tomatoes
• 4  teaspoons dry white wine
• 4  teaspoons basil leaves
• 4  teaspoons parsley
• 1⁄2 teaspoon cayenne
• 1  tablespoon lemon juice
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Blanch Roma Tomatoes for about 3 minutes - You can do this using the microwave, or a vegetable steamer ahead of time that is already boiling. Alternatively, use canned San Marzano Tomatoes.
2. Prep all seafood by rinsing, and thawing if frozen.
3. Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
4. Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
5. Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
6. Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.