Easy Seafood Stew

Easy Seafood Stew is a quick and simple stew recipe that tastes like it’s been slow cooked all day. Packed with good-for-you-ingredients like vegetables, hearty stock, and seafood.

INGREDIENTS:

• 4 Tablespoons butter or vegan butter
• drizzle extra virgin olive oil
• 2 small or 1 large leek, white and light green parts only, thinly sliced
• 1 shallot, chopped
• salt and pepper
• 4 cloves garlic, pressed or minced
• 14.5oz can Red Gold Diced Tomatoes with Basil, Garlic & Oregano*
• 15oz can Red Gold Crushed Tomatoes
• 2-1/2 cups seafood stock
• 1 cup chicken stock
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 medium-sized Russet potato, peeled and chopped (2 cups)
• 1-1/4lb mixed seafood: halibut, scallops, shrimp, salmon, branzino, squid, mussels and/or clams (see notes)
• 1 small handful fresh parsley, finely chopped
• 1/2 lemon

INSTRUCTIONS:

1. Melt butter and extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then saute until leeks are tender and beginning to turn golden brown, 15 minutes. Add garlic then saute until very fragrant, 2-3 minutes.
2. Add Red Gold tomato products, seafood stock, chicken stock, dried thyme, and bay leaf then turn heat up to bring to a bubble. Turn heat back down to medium-low then simmer for 10 minutes. Add potatoes then place a lid partially on top and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste then add salt and pepper if necessary.
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