Ingredients
- 1 tbsp extra virgin olive oil
- 1 Spanish onions, small dice
- 1/2 fennel bulb, trimmed & cut in small dice
- fennel fronds, roughly chopped (reserved for garnish)
- 1 carrot, peeled & small dice
- 1/4 cup dry white wine
- 2 celery stalks, small dice
- 1 (28 oz.) can no-salt added diced tomatoes
- 4 tbsp iSpice WellnessTM Seafood Seasoning*
- 1 red chili peppers, seeded & minced
- 2 cups low-sodium fish stock or vegetable stock
- 1/2 lb. baby potatoes, quartered
- 1 dozen fresh baby clams, scrubbed clean
- 1 bag fresh mussels, scrubbed and de-bearded
- 3/4 lb. large shrimp, peeled & deveined
- 3/4 lb. white fish, cut in 2" pieces
- 8 slices of baguette, cut diagonally into long spears & toasted
Directions
Step 1
Heat oil in a large pot over medium-high heat.
Step 2
Sweat onions, fennel, carrots and fennel until onions are translucent.
Step 3
Add wine, diced tomatoes, iSpice WellnessTM Seafood Seasoning,* fish stock, chili peppers and potatoes and simmer until potatoes are fork tender.
Step 4
Add clams, mussels, shrimp and fish to pot. Cover pot and cook 5 minutes, add kale and cook 5 more minutes until clams and mussels are all open.
Step 5
Serve seafood stew hot sprinkled with reserved fennel fronds and toasted baguette.
