Seafood Stew-Easy


  • 3 tablespoons olive oil

  • 1 cup onion chopped

  • 1 cups cherry tomato, halved

  • 3 cloves garlic, chopped

  • 2 sprigs of fresh THYME

  • 1 T of Kosher Salt

  • 1 teaspoon freshly ground black pepper

  • 1 cup white wine

  • 1 Quart vegetable or seafood broth

  • 1 lemon, zested and juiced

  • 1 T of Tomato paste

  • 1 Pound bag of frozen seafood (I used the Seafood Medley from Whole Foods)

  • 1 -2 pound of white fish (Haddock or Bass)


Step 1

Defrost the seafood and pat dry.

Step 2

Heat the oil in a heavy bottom pot with a lid, add the onions, salt, and pepper, and sauté over medium-low heat for 7-10 minutes, add garlic and cook for 5 more minutes. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes, stock, lemon zest, and juice to the pot, bring to a boil, then lower the heat and simmer uncovered for 10 minutes. Add the seafood, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. Serve warm with bread.


Having frozen seafood on hand is ALWAYS recommended. 




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