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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 Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.99$0.56/fl oz
1 Medium Onion, finely chopped (1 1/2 cups)
Spanish Onion, 1 ct, 20 oz
Spanish Onion, 1 ct, 20 oz
$3.11 avg/ea$2.49/lb
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
Organic Red Pepper, 1 ct, 8 oz
Organic Red Pepper, 1 ct, 8 oz
$3.50 avg/ea$0.44/oz
1/2 tsp Kosher Salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$1.99$0.08/oz
4 cloves Garlic, minced (2 tsp.)
Fresh Garlic, 4 oz
Fresh Garlic, 4 oz
$1.12 avg/ea$4.49/lb
1 1/2 tsp Ras El Hanout OR Garam Masala
Not Available
1/8 tsp Cayenne
McCormick Ground Cayenne Red Pepper, 6 oz
McCormick Ground Cayenne Red Pepper, 6 oz
$10.29$1.72/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
$3.79$0.12/oz
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
Organic Lemon, 1 ct, 1 each
Organic Lemon, 1 ct, 1 each
$1.67
8 oz Raw Scallops
Fresh Seafood Department All Natural, Dry Local Sea Scallops, 1 pound
Fresh Seafood Department All Natural, Dry Local Sea Scallops, 1 pound
$24.99/lb$24.99/lb
8 oz Medium Raw Shrimp, peeled and deveined
Bowl & Basket Cleaned Ez-Peel Extra Jumbo Raw Shrimp, 32-40 shrimp per bag, 32 oz
Bowl & Basket Cleaned Ez-Peel Extra Jumbo Raw Shrimp, 32-40 shrimp per bag, 32 oz
$19.98$9.99/lb
1 lb Raw Mussels, cleaned
Fresh Mussel Meat
Fresh Mussel Meat
$6.99/lb$6.99/lb
3 tbs Chopped Fresh Parsley or Cilantro
Organic Cilantro, 1 each
Organic Cilantro, 1 each
$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.