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.