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.
INGREDIENTS
Nutrition- 1⁄4lb cod
- 1⁄4lb sole
- 1⁄4lb sea scallops
- 1⁄4lb large shrimp
- 1⁄2cup fish stock
- 3tablespoons olive oil
- 4teaspoons dry white wine
- 4teaspoons basil leaves
- 4teaspoons parsley
- 1⁄2teaspoon cayenne
- 1tablespoon lemon juice
- 1⁄4teaspoon salt
- 1⁄2teaspoon pepper
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DIRECTIONS
- 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.
- Prep all seafood by rinsing, and thawing if frozen.
- Heat dutch oven or saucepan on low heat for 3 minutes and add olive oil.
- Saute crushed garlic low heat for about two minutes being careful to not burn or brown excessively.
- Add tomatoes, fish stock, wine. salt, pepper, and lemon juice to the pot, then simmer for about 10 minutes.
- Add seafood and simmer for about 5 minutes until just done. Stir in the parsley and basil and serve immediately.
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