Thursday, October 20, 2011

Recipe Swap: Ina's Seafood Stew

I was very excited about the latest Recipe Swap theme- Soups & Stews! Soups are perfect for the cool fall evenings we are having in Wisconsin. I submitted my recipe for Zuppa Toscana, and in return received Ina's Seafood Stew from Ammie at Adventures In My Kitchen.  I love to try new recipes, and was intrigued by the this stew. However, I was a little nervous about the cost because fresh seafood is not cheap in late October in Wisconsin. Lucky for me our store was having a bag sale! Score! I loved the flavors of this stew, and it is easy to swap in your favorite seafood/fish. I tweaked the recipe a tad and was very pleased with the results! Since it is only Ron and I a scaled the recipe down so it feeds 2-3 people versus the 6 serving original. Visit A Taste of Home Cooking for more fabulous Soups & Stews from my fellow swappers! Enjoy!

Ina's Seafood Stew
Adapted from Barefoot Contessa and Adventures in my Kitchen

1 Tbl olive oil
1 Tbl butter
1/2 yellow onions, chopped 
1 cup large-diced white potatoes
1 cups chopped fennel
1 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup dry white wine
1 (14.5-ounce) can plum tomatoes chopped
1/2 quart seafood stock
2 loves garlic, minced
1 teaspoon saffron threads
10 large shrimp, shelled and deveined
1 fillet tilapia, cut in large chunks
6 mussels, cleaned
2 large scallops, quartered
1/2 teaspoon grated orange zest

Heat the oil and butter in a stockpot, add the onions, potatoes, fennel, salt, and pepper, and saute over medium-low heat for 15 minutes, until the onions begin to brown. Add the wine and scrape up the brown bits with a wooden spoon. Add the tomatoes with their juices, stock, garlic, and saffron to the pot, bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the potatoes are tender. Add the shrimp, fish, scallops and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Turn off the heat and allow the pot to sit covered for another 5 minutes. The fish and shrimp should be cooked and the mussels opened. Discard any mussels that don't open. Stir in the orange zest, salt, and pepper, to taste.


  1. I'm glad you were able to get seafood on sale. I love it but it's so pricey. I'm glad this was a hit.

    Thanks for being part of the recipe swap!

  2. This looks wonderful! I'd like to invite you to link up at Tastetastic Thursday!