Popular Recipe Seafood Stew Restaurant Style

Fast cuisine ultimate Seafood Stew easy, yummy, practical.

16 ingredients, 4 steps, cooking Seafood Stew

How are you my mother, at this time you can prepare recipe Seafood Stew with 16 ingredients and 4 steps. Below this is how to make it, please carefully carefully.

In cooking there are some level that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 16 ingredients and 4 stages of easy cooking Seafood Stew.

Ingredients all Seafood Stew

1. Prepare : olive oil.
2. Prepare : fennel bulb, trimmed, cored and thinly sliced (fronds reserved).
3. Prepare : onion, chopped.
4. You need : large carrots, chopped.
5. You need : large celery stalks, chopped.
6. It’s : garlic, minced.
7. Prepare : salt and pepper.
8. It’s : red pepper flakes.
9. It’s : dry white wine.
10. It’s : lemon.
11. Prepare : can diced tomatoes in juice.
12. It’s : vegetable broth.
13. It’s : medium russet potatoes, peeled and diced.
14. It’s : raw baby scallops, thawed and patted dry.
15. It’s : raw shrimp, thawed, cleaned, peeled and patted dry.
16. Prepare : Naan or Flatbread (optional).

If all composition Seafood Stew it’s ready, We’re going into the cooking stage. Below is how to preparing with easy.

Step by Step Cooking Seafood Stew

1. In a large stock pot, heat oil over medium-high heat. Add the fennel, onion, carrots, and celery and cook, stirring, until the vegetables begin to soften, about 5 minutes. Add the garlic, 1 tsp salt, 1/2 tsp of black pepper, and the red pepper flakes and cook, stirring, for 1 minute.
   
2. Add the wine and cook until most of the liquid evaporates, about 5 minutes. Peel a 1-inch-wide strip of zest with a vegetable peeler. Cut the rest of the lemon into wedges. Add the tomatoes, their juices, the broth, the potatoes, lemon zest strip, 1 tsp salt, and the remaining 1/2 tsp pepper. Bring to boil, then reduce to a simmer and cook, about 30 minutes.
   
3. Remove the lemon zest strip. Season the scallops and shrimp with salt. Remove the just simmering soup from the heat, and stir in the seafood. Stirring softly until all the seafood turns opaque.
   
4. Grill your naan or flatbread for a slight char. Top soup with fennel fronds and serve with naan and a lemon wedge.
   
5. Finish and Enjoy.

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