Sometimes I’m really busy and don’t have time to shop and cook.
That’s when I rely on frozen food!
This delicious Savory Seafood Stew can be whipped up any time if you have some type of frozen seafood in the freezer.
In this case… it’s shrimp and scallops.
When you are ready, pull the frozen seafood out of the freezer and let it thaw. Or, if you are really in a rush, submerge the frozen seafood in a large bowl with room temp water.
Keep them in the bag they came in, so you don’t dilute their flavor.
And, do NOT add hot water – you don’t want to cook them before you’re ready to actually cook them.
This one pot meal can be on the table in less than 30 minutes.
Enjoy!
- 2 pieces of pastured bacon, chopped into small pieces (or substitute 1 tbsp. olive oil)
- 1 onion, peeled and diced
- ½ tsp. hot red pepper flakes
- 1 tsp. dried thyme
- 2 bay leaves
- 2 celery stalks, diced
- 1 carrot, diced
- 1 yukon gold potoato, cubed
- 1 fennel bulb, sliced thin
- 1 medium- sized red pepper, seeded and diced
- 4-5 cups chicken stock (or water)
- 1-15oz can diced tomatoes
- 1-2 tsp. sea salt
- 10-15 frozen scallops
- 10-12 frozen shrimp (shell on)
- Cilantro
- Take the shrimp and scallops out of the freezer and submerge in a bowl with room temp water (keep them in the bag).
- Place bacon into a soup pot and cook on medium heat.
- Once the fat renders from the bacon, add the onion, red pepper flakes, celery and carrot, plus a couple of pinches of salt.
- Cover and cook 2-3 minutes.
- Add potato, fennel, red pepper, chicken stock, tomatoes, thyme and bay leaves, plus 1 tsp. salt.
- Bring to a boil, cover and reduce heat to simmer for 8-10 minutes.
- Add scallops and shrimp, bring back up to a boil, then cover and lower to simmer for an additional 5-7 minutes.
- Garnish with fresh cilantro.
- Done!
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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