msc_ecolabel

Seafood Stew

Prep time 15 mins
Cooking Time 40 mins
Serves 2
This recipe has been provided by Lund's Fisheries
  • 1/2 lb. Calamari Rings & Tentacles
  • 2 Tbsp. Olive Oil
  • 1 Cup White Onion, Diced
  • 2 Tbsp. Garlic, Minced
  • To Taste Salt & Black Pepper
  • 1 Tbsp. Allspice
  • 1 Tbsp. Red Pepper Flakes
  • 1 Cup White Wine
  • 1 Quart Tomatoes, Diced
  • 3 Cups  Fish Stock
  • 2 Each Bay Leaf
  • 1/2 lb. Mussels
  • As Needed Toast Points, Grilled
  1. In large saucepot add the olive oil and sauté the white onion on medium heat for 1-2 minutes, or until the onion is translucent.
  2. Add in the garlic, salt, black pepper, allspice and red pepper flakes and sauté for another minute.
  3. Deglaze the pan with white wine and simmer for 3-4 minutes, or until the wine has reduced by half.
  4. Add in the tomatoes, fish stock and bay leaves, then bring to a simmer and cook for 30 minutes on low heat.
  5. Add in the Calamari Rings and Tentacles and mussels, then cook for another 5 minutes, or until the mussels have opened.
  6. Serve with toast points.

Ingredients

Method

This recipe has been provided by Lund's Fisheries
  • 1/2 lb. Calamari Rings & Tentacles
  • 2 Tbsp. Olive Oil
  • 1 Cup White Onion, Diced
  • 2 Tbsp. Garlic, Minced
  • To Taste Salt & Black Pepper
  • 1 Tbsp. Allspice
  • 1 Tbsp. Red Pepper Flakes
  • 1 Cup White Wine
  • 1 Quart Tomatoes, Diced
  • 3 Cups  Fish Stock
  • 2 Each Bay Leaf
  • 1/2 lb. Mussels
  • As Needed Toast Points, Grilled
  1. In large saucepot add the olive oil and sauté the white onion on medium heat for 1-2 minutes, or until the onion is translucent.
  2. Add in the garlic, salt, black pepper, allspice and red pepper flakes and sauté for another minute.
  3. Deglaze the pan with white wine and simmer for 3-4 minutes, or until the wine has reduced by half.
  4. Add in the tomatoes, fish stock and bay leaves, then bring to a simmer and cook for 30 minutes on low heat.
  5. Add in the Calamari Rings and Tentacles and mussels, then cook for another 5 minutes, or until the mussels have opened.
  6. Serve with toast points.
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}