I don’t go to Trader Joe’s as often as I’d like. I looooove that place, but so does everyone else in my general metropolitan area, and going there is sometimes just too much of an exercise in patience. An exercise I fail nearly every time. This weekend I was out of many of my primalish staples–almond butter, dried fruit, and pastured animal–and TJ’s has the best price around, so I went. It was packed, of course, and I’m a little embarrassed to say that I yelled EXCUSE ME at an older man, my voice an irritated crescendo that started at a normal decibel range, and ended with him finally hearing me and moving out of the way.
Back home, it was time to make something scrumptious and filling. I’d gotten a package of seafood blend, and my cast iron dutch oven started whispering sweet nothings to me. Seafood stew it would be.
This stew is thick, filling, and ready in under an hour. Use fire-roasted tomatoes for a longer-cooking taste.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 bulb fennel, quartered and sliced thin
- 2 bell peppers (I used one red and one yellow), chopped
- 1 28-oz can crushed tomatoes
- 1 28-oz can fire-roasted diced tomatoes
- 1 cup chicken, seafood, or fish stock
- 1/4 cup chopped fresh parsley
- 1 cup chopped frozen spinach
- 1 package Trader Joe’s seafood blend, or 1 pound of any combination of shrimp, scallops, and calamari
Method:
- Heat the olive oil in a dutch oven or heavy-bottomed soup pot over medium-high heat.
- Sautee the onion, garlic, and fennel until softened. Season liberally with salt and pepper.
- Add the bell peppers, and cook an additional 2 or 3 minutes.
- Add the tomatoes, stock, parsley, and spinach. Bring to a boil, then add the seafood. Reduce heat to medium. Cover and cook until the seafood is cooked through, about 15 minutes.
Serves 4 big bowls. Per serving: 253 calories, 3.9 g fat, 39 g carbohydrates, 20 g protein
Hey court! I am going to try this today and the moussaka later this week! 🙂