Spiced Seafood Stew

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

  • Prep Time:
    20 minutes

  • Cook Time:
    25 minutes

  • Serves:
    6
Print Recipe

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

  1. 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.   
  2. 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. 
  3. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.  

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