Sunday, December 6, 2015

Seafood Stew

Here's one from Eating Well (I added a suggestions in regards to the seafood as I said make it your own) this recipe makes 2 servings, 1 3/4 cups each.
    2 teaspoons extra-virgin olive oil
    1 medium onion, chopped
    1 clove garlic, minced
    1/2 teaspoon dried thyme
    1/2 teaspoon fennel seed
    1/4 teaspoon salt
    1/4 teaspoon freshly ground pepper
    Pinch of crumbled saffron threads *
    1 cup no-salt-added diced tomatoes, with juice
    1/4 cup vegetable broth
    4 ounces green beans, cut into 1-inch pieces
    4 ounces bay scallops, tough muscle removed (substitute or add oysters)
    4 ounces small shrimp, (41-50 per pound), peeled and deveined
    Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds.
   Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes.
    Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.
* Saffron adds flavor and golden color to a variety of Middle Eastern, African and European foods. It is the dried stigma from Crocus sativus, It will keep in an airtight container for several years.

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