Seafood Stew | Step-By-Step Recipe

This seafood stew is fit for both athletes and families. The Penguins’ very own Chef Geoff Straub will show you how to make it, step-by-step.

Ingredients:
2 oz. – avocado oil (can substitute other cooking oil)
1 cup – carrots, medium dice
1 cup – onions, medium dice
2 cup – celery ribs, medium dice
1 cup – fennel bulb, medium dice
4 each – garlic cloves, thinly sliced or minced
1/2 tsp. – chili flakes
2 cup – white wine
1 qt. – shrimp stock
1 – 14.5 oz. can – dice tomato in juice
10 oz. – tomato paste
2 – 6.5 oz. cans of chopped clams in juice
2 tsp. – fresh thyme, finely chopped
4 oz. – raw shrimp, peeled, deveined, tail removed
4 oz. – crab meat
4 oz. – lobster meat, if desired
4 oz. – mussels, if desired

Instructions:
1. Heat oil in a pot over medium high head.
2. Sauté the carrot and fennel for two minutes, then add onion, celery, and garlic.
3. Sweat until vegetables are soft and fragrant.
4. Add the chili flake and sauté for one more minute.
5. Add white wine and bring to a boil. Cook until wine is reduced by 1/2.
6. Add shrimp stock, canned tomato, chopped clams with juice, and tomato paste.
7. Stir to incorporate all ingredients and bring to a boil.
8. Cook stew for 10 minutes so the flavors can develop.
9. Add fresh thyme and any desired seafood. Continue to cook until seafood is cooked through, about five minutes.
10. Serve with crusty bread for dipping.

To purchase these ingredients, click here: https://shop.gianteagle.com/recipes/seafood-stew/2475

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