Here is one more meal where we are trying to combine flavor and low calorie comfort food for dinner. The days are getting colder and colder here in Seattle. We haven’t been making salad lately but to compensate for that we are trying to make as much as possible, low calorie meals for us. Marilyn made this DELICIOUS seafood stew with mussels, scallops, shrimp and calamari ..very flavorful because of the hint of Pernod and orange zest.
The orange zest makes a huge difference in the soup. I was surprised by that! And as you know, we have a video on Instagram!
3 lbs of a variety of seafood, whatever are your favorites!
2 c. diced potatoes
2 c. chopped fennel
1 T. chili flakes
1 28 oz. can diced tomatoes
2 c. white wine
4 T. Pernod
1 T. orange zest
2 c. chopped onions
1 T. chopped garlic
1 1/2 quarts seafood stock
1 T. saffron threads
Heat the oil in a sou pot, add the onions, potatoes, fennel, salt, and pepper, and sauté for 15 minutes, until the onions begin to brown. Add the wine and reduce. Add the tomatoes, stock, garlic, chili flakes and saffron to the pot, bring to a boil, then lower the heat for 15 minutes, until the potatoes are cooked.
Add the shrimp, scallops, calamari, and mussels, bring to a boil, then lower the heat, cover, and cook for 5 minutes. Stir in the Pernod, orange zest, and salt, to taste.
Serve with 1 or 2 slices of crostini.
When cooking make sure that mussels open. If there are any mussels that don’t open, make sure to discard them.
Enjoy this yammy low-fat stew with a nice glass of wine!!
I wish you an AMAZING week!!
Beijos e Tchau!
Ludmilla and Marilyn Chudda