Quick Seafood Stew
Serves: 2
 
This stew reminds me of the countless bowls of Cioppino I ate growing up near San Francisco. With a well-stocked pantry and freezer, you can pull this elegant dinner together in a flash.
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 bell pepper, seeded and diced
  • 10-12 ounces red potatoes, chopped
  • ¼ teaspoon red pepper flakes
  • 1 bay leaf
  • ¼ cup of white wine
  • 1 28-ounce can strained San Marzano tomatoes, chopped (strain first, then use kitchen shears and cut the tomatoes right in the can)
  • 1 cup chicken stock or water
  • 1 pound frozen mixed seafood
  • chopped parsley, to garnish (optional)
Instructions
  1. In a large saucier or sauté pan, heat the olive oil over medium heat. Add the onions and bell pepper and sauté until they begin to soften, about 5 minutes.
  2. Add the potatoes and sauté, stirring occasionally, for 5-7 minutes.
  3. Add the red pepper flakes, bay leaf, wine, tomatoes and stock; stir to combine.
  4. Bring just to a boil, then lower the heat and simmer for 10 minutes.
  5. Add the seafood and stir, and cook an additional 10-15 minutes, until the seafood is cooked through and the potatoes are soft.
  6. Garnish with parsley and serve.
Notes
Adapted from The Foolproof Freezer Cookbook by Ghillie James.
Recipe by The California Table at http://thecaliforniatable.com/quick-seafood-stew/