Is there anything more comforting than a nice warm hearty bowl of stew on a chilly winter day? The answer is no, hot chocolate comes in a close second, but nothing beats this Mixed Seafood Stew once the leaves have all fallen, it gets dark by 5:00, and the chill of winter sets in.
This less expensive version = no saffron which is why I didn’t name this recipe by it’s actual name. If you have saffron on hand a pinch would be lovely but with a price tag of $18 it wasn’t necessary for this stew to be delicious.
Since I didn’t use saffron I decided to add in some scallops (a rare treat!) as well as the shrimp, cod, and mussels (which are a nutritional powerhouse)! Feel free to add in whatever seafood you enjoy (lobster or crab would be divine!) and be sure to let me know how it turns out in the comments section below or tag a picture of your stew on instagram with #wickedspatula.
Mixed Seafood Stew
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- 1/4 cup olive oil
- 6 cloves garlic (minced)
- 1 medium white onion (diced)
- 1 bulb fennel (thinly sliced, white part only)
- 1 medium orange (zested)
- 1/2 teaspoon black pepper
- 1 14-oz can crushed tomatoes
- 6 cups vegetable stock
- 2 lbs mixed seafood (I used scallops, mussels, shrimp, and cod)
- sea salt (to taste)
- Lemon wedges (for serving)
More TIPS about this paleo recipe in the post above!
In a large dutch oven over medium high, heat the olive oil. Add the onion, garlic, and fennel. Continue to cook until browned, about 5 minutes.
- Add in the orange zest, black pepper, tomatoes, and stock. Cover and simmer for 20 minutes.
- Remove lid and add in the cod or other fish fillet. Cook 2 minutes.
- Add in any scallops, shrimp, or mollusks and cook for another 8 minutes.
- At this point the fish should flake easily and all the clams or mussels should have opened completely. Discard any that haven't opened.
- Taste for salt and season appropriately.