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| Servings |
Ingredients
- 2 tablespoons coconut oil
- 1 onion chopped
- 1 celery stalk chopped
- 3 tablespoons shallots chopped
- 1 pinch saffron
- 1 teaspoon paprika
- 1 bay leaf
- 5 garlic cloves minced
- 2 1/2 cups fresh diced tomatoes or 16-ounce can diced tomatoes with juice in a pinch (for 8 servings)
- 1 16-ounce can tomato sauce
- 3 cups vegetable broth
- 1 pound white firm fish (sea bass, halibut, cod), cubed
- 1 pound large shrimp uncooked, peeled, and deveined
- 1 pound clams or mussels
- 1/2 pound bay scallops
- salt and pepper to taste
- 3 tablespoons fresh parsley chopped
Ingredients
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Instructions
- In a heavy-bottomed pot, heat coconut oil over medium heat. Add onion, celery, shallots, saffron, paprika, and bay leaf. Cook for 6 minutes.
- Add garlic, and cook for 1 more minute.
- Add tomatoes, tomato sauce, and vegetable broth. Bring it to a boil. Reduce heat and simmer for 20 minutes.
- Add the fish, shrimp, mussels, and scallops.
- Season with salt and pepper. Simmer for 5 minutes or until fish is cooked through and clams open. Sprinkle with parsley, and serve with a large salad and vegetable dish.
Recipe Notes
For a rich, savory, San Francisco-style stew, try blending in a blender or food processor about 1/3 of the broth and a few chunks of fish. Place back in the pot and simmer for 5 minutes.
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