Seafood Stew

Seafood Stew

Brava

Serving Size 6

Active Time:

~30 min

Total Time:

~60 min


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

Nutrition Information

Allergens: Shellfish, Fish

Tags

  • Lunch
  • Dinner
  • Whole30®
  • Brava Accessory
  • Chef's Pan
  • Dairy Free
  • Fish
  • Gluten Free
  • Keto
  • Recipes
  • Seafood
  • Shellfish
  • Vegetables

  1. 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 shelf.
    • Press green button to begin cooking.
    • Note: You will add additional ingredients after 10 minutes.

  2. 2

    Add tomatoes and stock

    • Once Brava notifies you, carefully remove Chef’s Pan from Brava.
    • Add tomatoes, stock and a pinch of salt and black pepper; stir well.
    • Slide Chef’s Pan, uncovered, into top shelf.
    • Press green button to continue cooking.
    • Note: You will add additional ingredients after 10 minutes.

  3. 3

    Add seafood

    • Once Brava notifies you, carefully remove Chef’s Pan from Brava.
    • Add seafood; stir gently.
    • Slide Chef’s Pan, covered, into top shelf.
    • Press green button to continue cooking.

  4. 4

    Garnish and serve

    • Once food finishes, carefully remove Chef’s Pan from Brava.
    • Add lemon juice; stir gently.
    • Sprinkle with parsley and serve with toasted bread.