I enjoy many types of seafood – from various white fish to multiple shellfish. I happened to have a small piece of swordfish, not enough for a meal, as well as some canned clams and bay scallops on hand, bought a small fresh jar of lump crabmeat and made a seafood stew. Leave out the vegetables and it’ll be a bisque instead. Fairly easy to make and doesn’t take very long either. Feel free to vary the fish ingredients to your family’s taste. I wanted to use a lobster tail but couldn’t find one here in Minnesota. Delicious!
In a medium (4 quart) saucepan, heat over medium high heat:
1 tablespoon olive oil
When it’s shimmering add:
1/2 medium onion, diced
4-5 celery stalks, diced
2 cups kale, cleaned, stalks removed and leaves chopped*
Stir to combine, reduce heat to medium low and cook for approximately 6-8 minutes or until kale is softened. Remove to a bowl. Add to the saucepan, increasing heat to medium high:
1/2 pound bay scallops
1/2 pound white meat fish (I used swordfish but any white fish – cod, halibut, etc. works), cut into small chunks, about the size of the scallops
1/4 pound small shrimp (optional for those who can eat shrimp)
Stir and saute for 3-4 minutes until fish is cooked and then add:
1 tablespoon olive oil
2-3 tablespoons gluten-free, all-purpose flour
2 teaspoons Old Bay seasoning (optional)
Stir to combine and let simmer for a minute before whisking in:
2 cups non-dairy milk (anything except soy which won’t thicken)
Continue to whisk until milk heats and mixture thickens. Add:
1 small can minced clams (including the liquid)
4 ounces of fresh crabmeat (I checked out the canned, much less expensive but it also included loads of salt as well as sugar)
the cooked vegetables
1 small to medium potato, diced and cooked (whatever potato your family likes)
Salt and pepper to taste. Reduce heat to low and simmer for several minutes to allow the fish and vegetables to heat through. If desired, garnish with chopped green onions or chives. Serves 4.
*If you don’t like kale, adding some frozen peas would be just as delicious.
To make the stew into a bisque, simply delete the vegetables.
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