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Seafood Stew
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Chickpea Risoni
  • 3 tbsp olive oil
  • 3 garlic cloves smashed
  • 1 yellow onion chopped
  • 1 head fennel thinly sliced
  • 2 celery stalks chopped
  • 1/4 tsp red pepper flakes
  • 2 tsp fresh oregano
  • 1/2 lb cleaned squid sliced into ½ inch rings
  • 3 tbsp tomato paste
  • 1 cup dry white wine
  • 1 can (15oz) crushed tomatoes
  • 1 bay leaf
  • 2 cups seafood stock
  • 1/2 bunch flat-leaf parsley
  • 1 lb littleneck clams
  • 1/2 lb large shrimp peeled and deveined with tails on
  • 1 lb mussels
  • 1/2 lb halibut or cod cut into 1-inch pieces
  • Kosher salt and freshly cracked black pepper to taste
  • TOASTED BREAD
  • 1 baguette (sliced into ½ slices on a bias)
  • olive oil
  • 1 garlic clove peeled
  • 1 lemon
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 box Explore Cuisine Chickpea Risoni
  • 3 tbsp olive oil
  • 3 garlic cloves smashed
  • 1 yellow onion chopped
  • 1 head fennel thinly sliced
  • 2 celery stalks chopped
  • 1/4 tsp red pepper flakes
  • 2 tsp fresh oregano
  • 1/2 lb cleaned squid sliced into ½ inch rings
  • 3 tbsp tomato paste
  • 1 cup dry white wine
  • 1 can (15oz) crushed tomatoes
  • 1 bay leaf
  • 2 cups seafood stock
  • 1/2 bunch flat-leaf parsley
  • 1 lb littleneck clams
  • 1/2 lb large shrimp peeled and deveined with tails on
  • 1 lb mussels
  • 1/2 lb halibut or cod cut into 1-inch pieces
  • Kosher salt and freshly cracked black pepper to taste
  • TOASTED BREAD
  • 1 baguette (sliced into ½ slices on a bias)
  • olive oil
  • 1 garlic clove peeled
  • 1 lemon
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add olive oil to a large Dutch oven over medium heatl. Once glistening, add onion, fennel and celery. Cook for 3-5 minutes. Season.
  2. Add red pepper flakes, fresh oregano and squid. Cook about 5 minutes.
  3. Add tomato paste and stir to coat.
  4. Deglaze with white wine. Allow to reduce by ½.
  5. Add tomatoes, bay leaf, seafood stock, parsley, juice of 1 lemon, shrimp, mussels, halibut and risoni. Stir and cover.
  6. Cook until all seafood has opened and is cooked.
  7. Toasted bread: Preheat oven to broil. Add sliced bread to sheet tray. Drizzle each slice with olive oil. Broil until golden. Remove and immediately rub with garlic. Season with salt.
  8. Serve with toasted bread
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