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Spiced Seafood StewSpiced Seafood Stew
Spiced Seafood Stew

Spiced Seafood Stew

Special spice blends elevate this stew and give a fragrant, enticing aroma that lets the mix of seafood flavors shine. Fluffy couscous absorbs the rich sauce and carries the flavor to every bite.
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Recipe - ShopRite Corporate
SpicedSeafoodStew.jpg
Spiced Seafood Stew
Prep Time20 Minutes
Servings6
Cook Time25 Minutes
Ingredients
1 tbs Olive Oil
1 Medium Onion, finely chopped (1 1/2 cups)
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
1/2 tsp Kosher Salt
4 cloves Garlic, minced (2 tsp.)
1 1/2 tsp Ras El Hanout OR Garam Masala
1/8 tsp Cayenne
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
1 1/2 cups Kitchen Basics Original Seafood Stock
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
8 oz Raw Scallops
8 oz Medium Raw Shrimp, peeled and deveined
1 lb Raw Mussels, cleaned
3 tbs Chopped Fresh Parsley or Cilantro
3 cups Hot Cooked Couscous
Directions
  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion, bell pepper and salt.
  3. Cook 5 minutes, stirring frequently.
  4. Add garlic and spices; cook 30 seconds, stirring constantly.
  5. Add tomatoes, stock and 2 Tbsp. lemon juice.
  6. Bring to a full simmer; reduce heat to medium and simmer 7 minutes.
  7. Stir in lemon zest.
  8. Add seafood; stir and cover.
  9. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open).
  10. Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.
  11. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.

 

20 minutes
Prep Time
25 minutes
Cook Time
6
Servings

Shop Ingredients

Makes 6 servings
1 tbs Olive Oil
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 68 fl oz
$37.49$0.55/fl oz
1 Medium Onion, finely chopped (1 1/2 cups)
Fresh Spanish Onion
Fresh Spanish Onion
$1.24 avg/ea$0.99/lb
1 Medium Red Bell Pepper, diced into 1/4-inch pieces
Red Bell Pepper, 1 ct
Red Bell Pepper, 1 ct
$1.12 avg/ea$2.99/lb
1/2 tsp Kosher Salt
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
Diamond Crystal Salt Co. Kosher Salt Flakes, 48 oz
$6.99$2.33/lb
4 cloves Garlic, minced (2 tsp.)
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1 1/2 tsp Ras El Hanout OR Garam Masala
Badia Garam Masala Indian Blend 4.25 oz
Badia Garam Masala Indian Blend 4.25 oz
$5.49$1.37/oz
1/8 tsp Cayenne
Badia Cayenne Pepper, 16 oz
Badia Cayenne Pepper, 16 oz
$8.39$0.52/oz
1 can (14.5 oz.) Contadina® Petite Diced Tomatoes, not drained
Contadina Petite Diced Roma Tomatoes, 14.5 oz
Contadina Petite Diced Roma Tomatoes, 14.5 oz
$1.69$0.12/oz
1 1/2 cups Kitchen Basics Original Seafood Stock
Kitchen Basics Original Seafood Stock, 32 fl oz
Kitchen Basics Original Seafood Stock, 32 fl oz
$3.29$0.10/oz
3 tbs Lemon Juice and 1 tsp. Finely Grated Lemon Zest, divided
Fresh Large Lemon, each
Fresh Large Lemon, each
$0.50
8 oz Raw Scallops
Fresh North Atlantic Sea Scallops
Fresh North Atlantic Sea Scallops
On Sale! Limit 4 lbs
$19.99/lb was $21.99/lb$19.99/lb
8 oz Medium Raw Shrimp, peeled and deveined
Fresh Extra Large Ecuador Shrimp
Fresh Extra Large Ecuador Shrimp
On Sale!
$8.99 avg/ea was $10.99 avg/ea$8.99/lb
1 lb Raw Mussels, cleaned
Wholesome Pantry Whole Mussels, 1 lb, 2 count
Wholesome Pantry Whole Mussels, 1 lb, 2 count
$4.99$2.50/lb
3 tbs Chopped Fresh Parsley or Cilantro
Fresh Cilantro, bunch
Fresh Cilantro, bunch
$0.99
3 cups Hot Cooked Couscous
Osem Original Plain Couscous, 12 oz
Osem Original Plain Couscous, 12 oz
$2.99$0.25/oz

Directions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Add onion, bell pepper and salt.
  3. Cook 5 minutes, stirring frequently.
  4. Add garlic and spices; cook 30 seconds, stirring constantly.
  5. Add tomatoes, stock and 2 Tbsp. lemon juice.
  6. Bring to a full simmer; reduce heat to medium and simmer 7 minutes.
  7. Stir in lemon zest.
  8. Add seafood; stir and cover.
  9. Reduce heat to medium-low and cook 5 minutes or until scallops are opaque, shrimp turns pink and mussel shells open (discard any that do not open).
  10. Remove from heat; stir in remaining 1 Tbsp. lemon juice and 2 Tbsp parsley.
  11. Ladle each serving of stew over 1/2 cup couscous; garnish with a lemon wedge and parsley.