Spicy Seafood Stew

Spicy Seafood Stew
Photo by James Carrier

Ingredients

  • 1 onion (8 oz.), peeled, halved, and thinly slivered lengthwise
  • 4 ounces fresh or thawed frozen calamari rings (optional; see notes), rinsed
  • 2 cloves garlic, peeled and minced
  • 1 onion (8 oz.), peeled, halved, and thinly slivered lengthwise
  • 8 ounces red or white thin-skinned potatoes (about 1 in. wide), scrubbed and quartered
  • ½ teaspoon chili powder
  • 1 tablespoon olive oil
  • + 21 more ingredients
    • 12 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
    • ½ teaspoon chili powder
    • ½ teaspoon ground cumin
    • 2 tablespoons chopped fresh cilantro
    • ½ teaspoon salt
    • ½ teaspoon salt
    • 1 can (32 oz.) diced or crushed tomatoes
    • 4 ounces fresh or thawed frozen calamari rings (optional; see notes), rinsed
    • 1 or 2 fresh hot green chilies such as jalapeños, rinsed, stemmed, seeded, and minced
    • 12 ounces shelled, deveined shrimp (31 to 40 per lb.), rinsed
    • 8 ounces tilapia or other white-fleshed fish, rinsed and cut into 1-inch chunks
    • 2 cloves garlic, peeled and minced
    • Cooked quinoa
    • Cooked quinoa
    • 1 or 2 fresh hot green chilies such as jalapeños, rinsed, stemmed, seeded, and minced
    • 8 ounces tilapia or other white-fleshed fish, rinsed and cut into 1-inch chunks
    • 2 tablespoons chopped fresh cilantro
    • 1 tablespoon olive oil
    • ½ teaspoon ground cumin
    • 1 can (32 oz.) diced or crushed tomatoes
    • 8 ounces red or white thin-skinned potatoes (about 1 in. wide), scrubbed and quartered

1. Heat oil in a 5- to 6-quart pan over medium-high heat; add onion and garlic and stir often until onion is very limp, 8 to 10 minutes. Add tomatoes, 1 1/2 cups water, potatoes, chilies, cumin, chili powder, and salt; increase heat to high and bring to a boil. Reduce heat, cover, and simmer unti...

View full recipe at My Recipes

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