Seafood Stew

Serves 2 to 4


2 lb. Of shrimp (or use a mix of shrimp, scallop, clams, and white fish)

1/2 lb. Of sea scallop.

4-6 leeks (white only), diced.

10 cloves of garlic, minced.

2 carrots, diced.

5 cups of tomatoes (canned)

2 tsp of jalapeno pepper, seeded.

2 cups of white wine.

3 tbsp of olive oil.

1 cup of fish stock (or water)

6 tsp of cilantro.

2 tsp of cumin 1/2 tsp cayenne 1/2 tsp cinnamon cilantro to top.


• Heat the olive oil over medium heat in a stockpot.

• Add the leeks and garlic.

• Saute until the ingredients are tender and translucent (approximately 10 minutes).

• Add the jalapeno, carrots, cumin, cayenne, and cinnamon.

• Decrease the heat to medium low and cook until the carrots are almost tender.

• Add the tomatoes, wine, and fish stock.

• Bring to a boil and then lower the heat to medium for 5 minutes.

• Stir in the shrimp or other seefood.

• Cook until the seafood stew is just cooked through.

• Top with cilantro leaves and serve.

Leave a Reply