| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 4 strips bacon, chopped
- 1 onion, sliced
- 2 cups 1/2-inch diced mixed potatoes (skin-on), such as purple Peruvian, Red Bliss and Yukon gold
- 3 cloves garlic, peeled and sliced
- 1 teaspoon red chile flakes
- 1/2 teaspoon ground cumin
- 1 jalapeno, sliced
- Kosher salt and freshly ground black pepper
- 1 quart fish stock, warmed
- 1/2 pound sea scallops
- 1/2 pound U16-20 shrimp, peeled and deveined
- 1 dozen small clams like manila or cockles, washed and scrubbed
- 1 dozen mussels, washed and scrubbed
- Leaves of 1 bunch fresh cilantro, some reserved for garnish
- 1 bunch scallions, sliced, some reserved for garnish
- 1/2 cup olive oil
- 3 limes, 2 juiced and 1 cut into wedges for garnish
Instructions
- Heat a Dutch oven or wide, low-sided pot over medium heat. Add the bacon and cook, stirring often, until crispy, 5 to 7 minutes. Remove the bacon to a paper towel-lined plate and set aside. Add the onion to the bacon fat and sweat, stirring often, until softened, about 6 minutes.
- Add the potatoes, garlic, chile flakes, cumin and half the jalapeno. Stir and season generously with salt and pepper, then cook for 5 more minutes. Add the warm fish stock and bring to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
- Taste the broth and season with salt and pepper. Reduce the heat to low and add scallops, shrimp, clams and mussels and cook, covered, until the scallops and shrimp are cooked through and the mussels and clams have opened, about 5 minutes.
- Meanwhile, combine the cilantro, scallions, olive oil, remaining jalapeno and half the lime juice in a blender and puree until smooth.
- Taste the stew and season with the remaining lime juice and salt and pepper if needed. Divide the stew among 4 bowls and garnish with the cilantro oil, lime wedges and reserved bacon, cilantro leaves and scallions.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 682 |
| Total Fat | 43 g |
| Saturated Fat | 8 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 139 mg |
| Sodium | 1648 mg |
Reviews
Made for Christmas Eve dinner. Next time we’d make the soup part earlier, let it stew, then when ready to eat, add the seafood. We’d not include clams- they didn’t open (again).
this stew delicious can’t wait to make this for my family and friends
Delicious! I followed the recipe even making my own fish stock. The puree is key for a flavor boost.
Excellent dish! Very flavorful. I followed the recipe, no substitutes. Surprisingly, it was even good the next day. The potatoes broke up a bit and made it thicker. Next time I need a great dinner party dish, I’ll make this a day ahead and add the seafood when I reheat it.
@ladyluvsallie you can probably just exclude it. I’m sure it’ll be just as good
EVERYTHING! My husband is a seafood fanatic! This dish has all of the ingredients he loves but the bacon! He is a non pork eater. Is there anything else that I can substitute for the pork?