Ingredients
1½ cups diced yellow onion (½-inch pieces) (about 1 medium onion)
½ cup diced celery (½-inch pieces) (about 2 stalks)
1½ cups diced red bell pepper (½-inch pieces) (about 1 pepper)
2 cloves garlic, thinly sliced
1 teaspoon crushed chili flakes
1 can (28 oz each) crushed fire roasted tomatoes
1 cup seafood, chicken or vegetable stock
1½ pounds seafood (mix of fish, scallops, shrimp, calamari or mussels)
2 tablespoons chopped fresh Italian parsley
Juice of 1 lemon
Toasted bread for serving (optional)
From Your Pantry
extra-virgin olive oil
kosher salt and black pepper
Equipment
Brava Chef's Pan
Tags
Lunch
Dinner
Whole30®
Brava Accessory
Chef's Pan
Crowd-pleaser
Fish
Gluten Free
Keto
Seafood
Shellfish
Nutrition Information
Allergens: Shellfish, Fish
Keywords
Lunch
Dinner
Whole30®
Brava Accessory
Chef's Pan
Crowd-pleaser
Fish
Gluten Free
Keto
Seafood
Shellfish
1
Sear vegetables
- In Brava Chef’s Pan, mix together onions, celery, peppers, garlic, chili flakes, 2 tablespoons extra-virgin olive oil and a pinch of salt and black pepper.
- Slide Chef’s Pan, uncovered, into top oven shelf.
- Select “Sear” on your oven touchscreen. Select All Zones top, set timer for 10 minutes and press green button to cook for 10 minutes.
2
Add tomatoes and stock
- Carefully remove Chef’s Pan from oven.
- Add tomatoes, stock and a pinch of salt and black pepper; stir well.
- Select “Sear” on your oven touchscreen. Select All Zones top and bottom, set timer for 10 minutes and press green button to cook for 10 minutes.
3
Add seafood
- Carefully remove Chef’s Pan from oven.
- Add seafood; stir gently.
- Slide Chef’s Pan, covered, into top oven shelf.
- Select “Sear” on your oven touchscreen. Select All Zones top and bottom, set timer for 15 minutes and press green button to cook for 15 minutes.
4
Garnish and serve
- Carefully remove Chef’s Pan from oven.
- Add lemon juice; stir gently.
- Sprinkle with parsley and serve with toasted bread.