Seafood Symphony Stew

Like in music, this medley of seafood has lilting tunes that will intrigue your discriminating taste. There are mussels and shrimp, crab and cod, clams and scallops, with a finale of classical seasonings. So dive deep!

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Ingredients

1. ½ cup / 120 ml butter or olive oil
2. 2 garlic cloves, minced
3. 2 onions, chopped
4. 1 bunch parsley, chopped
5. 2 lbs. / 900 g tomatoes, chopped finely
6. 5 cups / 1200 ml water
7. 2 pcs bay leaves
8. 1 Tbsp. / 4½ g dried basil
9. ½ tsp. / 1 g dried oregano
10. ½ tsp. / ¾ g dried thyme
11. ½ cup / 120 ml white wine
12. ½ lb. / 225 g bay scallops
13. ½ lb. / 225 g shrimp
14. 12 clams, still in shells
15. 12 mussels, still in shells
16. ½ cup / 120 g crab meat
17. ½ lb. / 225 gm cod fillets, cubed

Directions

1. Over medium heat, melt butter or heat oil in a soup pot. Stir in the garlic, parsley, and onions.
2. Cook on low heat for 5-10 minutes.
3. Add tomatoes to the pot and continue to simmer for another 10 minutes; add water, along with the basil, bay leaves, oregano, thyme, and wine.
4. Stir well and simmer, covered, for at least 10 minutes, until the liquid becomes a homogeneous red color.
5. Add in the scallops, shrimp, mussels, clams, crab meat, and fish, and bring to a rolling boil.
6. Lower the heat; simmer for seven minutes more until the clams and mussels open up.
7. Ladle into individual serving bowls. Serve with warm SWG* bread (1 slice = 1 carb serving).

* SWG = Sprouted whole grain

Serving Size: 1 cup

Exchanges per Serving: ½ Carb, 2 Protein, 0 Fat

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