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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 - Dearborn Market
SpicedSeafoodStew.jpg
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 The Essential Olive Oil, 25.5 fl oz
Colavita The Essential Olive Oil, 25.5 fl oz
$19.49$0.76/fl oz
1 Medium Onion, finely chopped (1 1/2 cups)
Fresh Spanish Onion
Fresh Spanish Onion
$2.49 avg/ea$1.99/lb
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
Fresh Hot House Orange Pepper
Fresh Hot House Orange Pepper
$1.50 avg/ea$2.99/lb
1/2 tsp Kosher Salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.29$0.09/oz
4 cloves Garlic, minced (2 tsp.)
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
1 1/2 tsp Ras El Hanout OR Garam Masala
Not Available
1/8 tsp Cayenne
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
Frank's RedHot Original Cayenne Pepper Sauce, 12 fl oz
On Sale!
$3.99 was $4.79$0.33/fl oz
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
Not Available
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
$4.29$0.13/oz
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
Fresh Lemon, each
Fresh Lemon, each
$1.00
8 oz Raw Scallops
Fresh North Atlantic Sea Scallops
Fresh North Atlantic Sea Scallops
$29.99/lb$29.99/lb
8 oz Medium Raw Shrimp, peeled and deveined
Bowl & Basket Ez-Peel Raw Shrimp, Extra Jumbo, 32-40 shrimp per bag, 32 oz
Bowl & Basket Ez-Peel Raw Shrimp, Extra Jumbo, 32-40 shrimp per bag, 32 oz
$22.99$11.50/lb
1 lb Raw Mussels, cleaned
Live Organic Prince Edward Island Mussels
Live Organic Prince Edward Island Mussels
$6.99$3.50/lb
3 tbs Chopped Fresh Parsley or Cilantro
Fresh Organic Cilantro, bunch
Fresh Organic Cilantro, bunch
$1.99
3 cups Hot Cooked Couscous
Near East Original Couscous Mix, 10 oz
Near East Original Couscous Mix, 10 oz
$2.99$0.30/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.