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Seasonal Seafood Stew

Posted by Amber Balakian on

Seasonal Seafood Stew

Choose the freshest local fish you can find in season for the best flavor. 


2 tablespoons olive oil

1 yellow onion, chopped

2 cups chicken broth

1 (16 oz) Organic Blended Heirloom Tomatoes Recommended: Orange Strawberry, Pink Oxheart or Cherokee Purple

8 ounces peeled medium size shrimp

1 pound clams in shell

1 pound mussels in shell

4 ounces white fish (i.e. sea bass, halibut, tilapia, ono)

1 tbs. finely chopped parsley

Chili flakes to taste (optional)


Heat olive oil in a large skillet or dutch oven. Add onion and cook over medium heat. Still until onions turn translucent. Stir in chicken broth and OBHTs. Bring to boil over high heat. Cover and simmer, about 15 - 20 minutes. Uncover, add shrimp, clams, mussels, white fish and chili flakes. Cover and simmer for 6 - 8 minutes.

Spoon stew into bowl and sprinkle with parsley. Serve with crusty bread of your choice. 

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