Mixed Seafood Stew
This Mixed Seafood Stew is like a soup, made with a tomato cream-based coconut milk broth, lobster, scallops, and shrimp!
Ingredients
- ⅓ c olive oil
- ⅓ c chopped shallots
- 2 14 oz cans diced tomatoes, (you can also use crushed)
- 1 c stock, seafood, chicken, or veggie
- 1 ½ tsp smoked paprika
- Salt and pepper to taste
- 3 tsp garlic powder
- 2 tsp fish sauce
- 1 tsp Worcestershire sauce
- ½ cup white wine
- 1 can coconut milk
- 1 pound lobster meat
- 25 large raw shrimp, tails off
- 15 large scallops
- Parmesan cheese
- 1 cup fresh parsley, chopped
- ¾ cup fresh basil, chopped
Instructions
- In medium sauce pan, heat olive oil, then add chopped shallots—cooking for 3-4 minutes on medium high heat, or until shallots are lightly browned. Next, pour in diced tomatoes, stock, and white wine—bring liquid to a simmer, and cook for about 10 minutes.
- Add in the coconut milk, chopped basil, fish sauce, Worcestershire sauce, and remaining spices—salt and pepper to taste. Bring liquid to a simmer, then add in seafood and cook for 4-5 minutes, making sure to not overcook seafood; the shrimp should be a pinkish color, the lobster and scallops should be firm, but not rubbery.
- Garnish with fresh parsley, basil, and Parmesan cheese and serve hot.