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Spiced Seafood StewSpiced Seafood Stew
Spiced Seafood Stew
Spiced Seafood Stew
Special spice blends elevate this stew and give a fragrant, enticing aroma that lets the mix of seafood flavors shine. Fluffy couscous absorbs the rich sauce and carries the flavor to every bite.
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Recipe - The Fresh Grocer - Corporate
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Spiced Seafood Stew
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
Ingredients
1 tbs Olive Oil
1 Medium Onion, finely chopped (1 1/2 cups)
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
1/2 tsp Kosher Salt
4 cloves Garlic, minced (2 tsp.)
1 1/2 tsp Ras El Hanout OR Garam Masala
1/8 tsp Cayenne
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
1 1/2 cups Kitchen Basics Original Seafood Stock
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
8 oz Raw Scallops
8 oz Medium Raw Shrimp, peeled and deveined
1 lb Raw Mussels, cleaned
3 tbs Chopped Fresh Parsley or Cilantro
3 cups Hot Cooked Couscous
Directions
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion, bell pepper and salt.
  3. Cook 5 minutes, stirring frequently.
  4. Add garlic and spices; cook 30 seconds, stirring constantly.
  5. Add tomatoes, stock and 2 Tbsp. lemon juice.
  6. Bring to a full simmer; reduce heat to medium and simmer 7 minutes.
  7. Stir in lemon zest.
  8. Add seafood; stir and cover.
  9. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open).
  10. Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.
  11. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.

 

20 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 tbs Olive Oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz, 68 Fluid ounce
$37.49$0.55/fl oz
1 Medium Onion, finely chopped (1 1/2 cups)
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz, 20 Ounce
$1.86 avg/ea$1.49/lb
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz, 6 Ounce
$1.12 avg/ea$2.99/lb
1/2 tsp Kosher Salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz, 3 Pound
On Sale! Limit 4
$5.99 was $6.99$2.00/lb
4 cloves Garlic, minced (2 tsp.)
Fresh Garlic
Fresh Garlic, 4 Ounce
$1.20 avg/ea$4.79/lb
1 1/2 tsp Ras El Hanout OR Garam Masala
Bowl & Basket Specialty Indian Style Garam Masala Blend, 1.5 oz
Bowl & Basket Specialty Indian Style Garam Masala Blend, 1.5 oz, 1.5 Ounce
$2.19$1.46/oz
1/8 tsp Cayenne
Badia Cayenne Pepper, 1.75 oz
Badia Cayenne Pepper, 1.75 oz, 1.75 Ounce
$2.79$1.59/oz
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
Contadina Petite Diced Roma Tomatoes, 14.5 oz
Contadina Petite Diced Roma Tomatoes, 14.5 oz, 14.5 Ounce
$1.79$0.12/oz
1 1/2 cups Kitchen Basics Original Seafood Stock
Kitchen Basics Original Seafood Stock, 32 fl oz
Kitchen Basics Original Seafood Stock, 32 fl oz, 32 Ounce
$3.99$0.12/oz
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each, 1 Each
$0.69
8 oz Raw Scallops
Fresh North Atlantic Sea Scallops
Fresh North Atlantic Sea Scallops, 1 Pound
$26.99/lb$26.99/lb
8 oz Medium Raw Shrimp, peeled and deveined
Fresh Extra Large Ecuador Shrimp
Fresh Extra Large Ecuador Shrimp, 1 Pound
$9.99 avg/ea$9.99/lb
1 lb Raw Mussels, cleaned
Wholesome Pantry Whole Mussels, 1 lb, 2 count
Wholesome Pantry Whole Mussels, 1 lb, 2 count, 2 Pound
$4.99$2.50/lb
3 tbs Chopped Fresh Parsley or Cilantro
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each, 1 Each
$0.99
3 cups Hot Cooked Couscous
Bob's Red Mill Traditional Pearl Couscous, 16 oz
Bob's Red Mill Traditional Pearl Couscous, 16 oz, 16 Ounce
$4.49$0.28/oz

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion, bell pepper and salt.
  3. Cook 5 minutes, stirring frequently.
  4. Add garlic and spices; cook 30 seconds, stirring constantly.
  5. Add tomatoes, stock and 2 Tbsp. lemon juice.
  6. Bring to a full simmer; reduce heat to medium and simmer 7 minutes.
  7. Stir in lemon zest.
  8. Add seafood; stir and cover.
  9. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open).
  10. Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.
  11. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.