Whether it’s drizzling or pouring cats and dogs, rain falling from the sky calls to mind just one thing: stew. (And bad traffic, since no one in Southern California knows how to drive in the rain, so two that’s two things, I suppose.)
Anyway, by stew I mean an easy, freezer- and pantry-based one-pot meal that means you don’t even have to go out in the rain to get a hot, get-’em-to-the-table dinner ready in a flash.
Here’s what you need: a bag of mixed frozen seafood (Trader Joe’s is a good source), an onion, a bell pepper, a can of tomatoes, a splash of last night’s white wine and some potatoes. Typical items on most grocery lists, right?
Start by sautéing the onions and bell pepper (for heat), toss in the potatoes to soften them before adding the tomatoes and some chicken broth (or water), stir in some red pepper flakes for even more heat and once you’ve got a simmer going, add the frozen seafood and that’s it! While the seafood cooks whip up a quick salad or toast some bread.
Or have a glass of tonight’s white wine…your call.
- 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)
- 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.
- Add the potatoes and sauté, stirring occasionally, for 5-7 minutes.
- Add the red pepper flakes, bay leaf, wine, tomatoes and stock; stir to combine.
- Bring just to a boil, then lower the heat and simmer for 10 minutes.
- Add the seafood and stir, and cook an additional 10-15 minutes, until the seafood is cooked through and the potatoes are soft.
- Garnish with parsley and serve.