The world’s best seafood stew

Serve some wholegrain bread or rolls with this stew and you’ll be good to go! You can speed up the preparation even more if you’ve done the once a week food prep, but with only four items to chop, it won’t slow you down too much if you haven’t. Once your family tastes this stew, they’ll be asking for it often This is one of my family’s favorite thirty minute meals.

Seafood Stew

Olive oil
2 cloves of garlic, crushed
1 onion, chopped
2 carrots, sliced
2 potatoes, cut into bite-sized pieces

15 oz vegetable broth
bay leaf
pepper

8 oz fish fillets, cut into bite-sized pieces

6 oz can of clams with juice
8 oz can of oysters
2 oz can of anchovies
28 oz can of chopped tomatoes

Saute garlic through potatoes in olive oil in a large soup pot for about 5 minutes. Add the broth and spices and bring to a boil. Reduce heat to medium high and add the fish fillets. Simmer for about 3 minutes. Add clams through tomatoes, including all their juices, and simmer only a few minutes more. Don’t overcook to avoid toughening the clams. Serves 4 with good appetites.

Feel free to make substitutions that will suit your family better. Some can’t abide oysters. That’s fine, use shrimp instead, or more clams. If you’ve got pre-cooked rice around from your once a week food prep, consider adding that instead of potatoes if that’s what your family likes. Don’t add pre-cooked rice until the last step though, since it tends to expand too much if left soaking. I actually prefer to add it to each individual bowl rather than the whole pot…it makes the leftovers a lot nicer, if there are any leftovers

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