SEAFOOD STEW

INGREDIENTS

  • 4 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons celery seed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups no salt added diced tomatoes with juice
  • 1 cup chicken broth
  • 4 ounces green bean cut into 1-inch pieces
  • 1 potato cut into 1/4 inch cubes
  • 4 ounces fish fresh your choice (snapper works best) cut into bite size pieces
  • 6 ounces small shrimp (41-50 per pound) peeled and deveined
  • 1 teaspoon corn starch mixed with cold water

DIRECTIONS

  1. Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, celery seed, salt pepper; cook for roughly 1 minute. 
  2. Stir in tomatoes, broth and green beans, and potatoes. Bring to a simmer. Cover, reduce heat and simmer for 4 minutes.
  3. Increase heat to medium, stir in fish and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally for 2 minutes more.
  4. Add corn starch and water stirring constantly until thickened just enough to coat the back of a spoon.

Recipe credit: Walter Coghlan

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