Italian Seafood Stew

Plan Z Phase: This is a Z2 (ZReduction), Zola To Go! and Healthy Happy Holidays recipe. Seafood is often served on New Year’s Eve. In some cultures it’s a celebration that is supposed to come with good luck if you eat seafood. Some Italian families also serve seafood on Christmas Eve.  I think this seafood stew deserves center stage all year round.

Servings: Six servings, Each serving is 1.5 cups

Ingredients:

• olive oil spray
• ½ cup of shallots minced
• a large pinch of cracked red pepper flakes
• 1/3 – ½ cup of chicken broth (organic)
• 2 – 3 cloves of garlic, chopped (jar garlic will work)
• 30 oz of chopped tomatoes with garlic and oregano (2 cans)
• ½ cup of Italian parsley, minced
• 6 oz of smallish shrimp (30-40 count)
• 6 oz of scallops (bay scallops or sea scallops cut into pieces)
• 16 oz of lump crabmeat (you’ll find this in a can in the fresh fish section)
• sea salt and pepper to taste
• melba toast

Instructions:

In a large sauté pan or soup pot add your olive oil spray (just a bit) and then your shallots. Cook on medium just until the shallots begin to loosen up. Then add your chicken broth. Bring to a boil and cook for a minute to intensify the flavor of the now shallot broth. Add the pinch of cracked pepper and the garlic (both the garlic and the red pepper flakes can be increased depending on how spicy you like your food).  Add the tomatoes. Again bring to a low boil and cook for about 10 minutes to meld the flavors. Add the shrimp, scallops and the crabmeat. Cook on medium five more minutes or until the scallops and shrimp are cooked and the crab is warmed through. Taste test and add salt and pepper to your liking. Add the minced parsley. Stir and serve.

The Melba toast is for dipping. You can also serve a side salad to round out the meal.

Enjoy!

Cheers,