Curried Seafood Stew
This Curried Seafood Stew is fast to make and delicious to slurp!
This recipe is versatile. You can use the fish and seafood that you have and that you like. I have used scallops in place of mussels. For a heartier meal, I have served this with fresh corn, boiled potatoes or a side of crusty bread and butter.
If you are using frozen fish and/or seafood, make sure they are thawed and patted dry completely before adding to the soup to avoid a fish-y taste.
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp curry paste
- 1 - 28 ounce can of diced tomatoes
- 1 cup red wine
- 1 cup seafood broth (can substitute with other soup broth)
- 150 g salmon fillet, skin removed, cut into large pieces
- 150 g white-fleshed fish, cut into large pieces (cod, basa, halibut)
- 230 g mussels
- 6 large shrimp, peeled, deveined and tails removed
- Parsley for garnish
- In a large pot, over medium heat, add in the oil and onion. Saute for about 5 minutes or until transluscent.
- Add in garlic cloves and curry paste. Allow to "bloom" or become fragrant ~20 seconds.
- Add in diced tomatoes, red wine and broth. Stir.
- Add in fish, mussels, shrimp. Cover and simmer for ~10 minutes. Check for mussels that have not opened and discard them.
- Serve in a bowl, garnish with parsley.
Tagged in: 30 minute meal, Calgary Dietitian, Calgary Nutritionist, fish, menopause, midlife wellness, omega-3 fats, seafood, soup, stew, weeknight meal
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