This classic French seafood stew features fish, shellfish, and vegetables in a flavorful broth. With no shellfish shells—this easy, delicious, one-bowl meal impresses family and friends with little effort!

Makes 4 entrées or 8 appetizers

Ingredients:

  • 1 lb. firm fish (wild salmon, grouper, halibut, sea bass, etc.), skinless and cut into cubes.
  • 1/2 lb. wild shrimp, shelled and deveined
  • 1/2 lb. wild scallops
  • 3 Tbsp. organic clarified butter (ghee)
  • 1/2 cup thinly sliced shallot
  • 4 medium cloves of garlic, thinly sliced or minced
  • 1/2 fennel bulb, cut into matchsticks (about 1 cup)
  • 1 carrot, cut into matchsticks (about 1 cup)
  • 1cup organic diced fresh tomatoes
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper
  • 1 cup fish stock, vegetable broth, or clam juice
  • 1/2 cup organic white wine or the liquid above for Whole30
  • 1/2 tsp. saffron threads, crumbled
  • 1/2 tsp. thyme
  • 1/4 cup chopped fresh parsley

 

Directions:

  1. Heat the ghee over medium heat in a large skillet with a cover
  2. Add shallot and sauté until soft and translucent, about 2-3 minutes.
  3. Add the garlic and cook 1 minute more
  4. Stir in the fennel, carrot, tomatoes, salt, and pepper.
  5. Cook for 3-4 minutes, until vegetables begin to soften.
  6. Add the broth and wine and bring to a boil.
  7. Add the saffron and thyme, reduce the heat, and simmer the broth for 5 minutes
  8. Add all the seafood, cover, and cook for about 4-5 minutes, until opaque and done.
  9. Stir in the parsley
  10. Serve in bowls with spoons for the delicious broth.

Optional: Gluten-Free or Paleo garlic toast with ghee is a treat to soak up the tasty broth.

Enjoy!

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, and Nuts.
  • Paleo, Low-Carb, Whole30, and Keto-Friendly!
  • For Candida Diet Omit Carrots & Wine

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