Seafood Stew
This 20 minute seafood stew has a light broth made from tomatoes, garlic, fresh herbs and white wine. Plus it's packed full of fresh cod and shrimp.
Servings: 4 servings
Ingredients
For seafood stew:
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 (15 ounce) can Italian seasoned diced tomatoes
- 1 cup seafood stock
- ¾ cup dry white wine
- ½ teaspoon crushed red pepper
- 1 pound skinned cod cut into 1-inch chunks
- 1 pound fresh large 31-35 shrimp, shelled and deveined
- ⅓ cup finely chopped fresh basil
- ⅓ cup finely chopped fresh parsley
- ½ fresh lemon juiced
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
For panko crumbs:
- 3 tablespoons unsalted butter
- ½ cup panko bread crumbs
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper to taste
Instructions
For seafood stew:
- In a 6-quart soup pot add olive oil and set over medium heat. Once the oil is slightly warm add in the garlic and saute for a few minutes so the garlic is fragrant but not browning.
- Stir in the tomatoes, stock, wine and crushed red pepper. Let simmer for about 10 minutes just to help the flavors come together.
- After about 10 minutes add in the cod and shrimp. Let it simmer for about 5 minutes just to cook through the seafood. This step could take less time and you don't want it to overcook so keep an eye on the food.
- Once finished cooking remove from the heat and stir in basil, parsley and lemon juice. Taste and season with desired amount of kosher salt.
For panko crumbs:
- In a small skillet set over medium heat add butter. Once the butter is melted add in remaining ingredients. Cook for about 5 minutes just to get the panko crumbs nice and toasted brown.