Spiced Seafood Stew
Prep time:
20 minutes
Cook time:
25 minutes
Serves:
6
Ingredients
- 1 Tbsp. olive oil
- 1 medium onion, finely chopped (1 1/2 cups)
- 1 medium red bell pepper, diced into 1/4-inch pieces
- 1/2 tsp. kosher salt
- 4 cloves garlic, minced (2 tsp.)
- 1 1/2 tsp. ras el hanout OR garam masala
- 1/8 tsp. cayenne
- 1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
- 1 1/2 cups Kitchen Basics™ Original Seafood Stock
- 3 Tbsp. lemon juice and 1 tsp. finely grated lemon zest, divided
- 8 oz. raw scallops
- 8 oz. medium raw shrimp, peeled and deveined
- 1 lb. raw mussels, cleaned
- 3 Tbsp. chopped fresh parsley or cilantro
- 3 cups hot cooked couscous
Special spice blends elevate this stew and give a fragrant, enticing aroma that lets the mix of seafood flavors shine. Fluffy couscous absorbs the rich sauce and carries the flavor to every bite.
Prep & Cook Instructions
- Heat oil in a Dutch oven over medium-high heat. Add onion, bell pepper and salt. Cook 5 minutes, stirring frequently. Add garlic and spices; cook 30 seconds, stirring constantly. Add tomatoes, stock and 2 Tbsp. lemon juice. Bring to a full simmer; reduce heat to medium and simmer 7 minutes. Stir in lemon zest.
- Add seafood; stir and cover. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open). Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.
- Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.
