Shelly's Recipe

SANTA FE SEAFOOD STEW

Category: Stews

1/4 cup olive oil
2 medium zucchini, coarsely chopped
2 medium onions, coarsely chopped
1 large red bell pepper, diced
1 large yellow bell pepper, diced
4 to 5 garlic cloves, minced
2 (28-oz.) cans diced tomatoes, undrained
8 oz. mushrooms, thickly sliced
1/2 cup chopped fresh cilantro
2 tbsp chili powder
1 tbsp cumin
1 tbsp dried basil
1 tbsp dried oregano
2 tsp freshly ground pepper
1 tsp fennel seeds
1 cup cooked kidney beans
1 cup cooked garbanzo beans
1 lb. shelled, deveined cooked shrimp
1/2 lb. crabmeat
2 tbsp fresh lemon juice

Heat oil in large skillet over medium-high heat until hot. Add zucchini; cook 6 to 8 minutes or until tender. Remove zucchini; place in large saucepan.

In same large skillet, cook onions, red bell pepper, yellow bell pepper and garlic 8 to 10 minutes or until vegetables are tender. Remove vegetables; add to large saucepan containing zucchini. Heat zucchini mixture over low heat. Add tomatoes with juice, mushrooms, cilantro, chili powder, cumin, basil, oregano, pepper and fennel; cook, uncovered, 30 minutes, stirring often.

Stir in kidney beans and garbanzo beans; cook an additional 10 minutes. Add shrimp and crabmeat; cook 5 minutes or until shrimp turn pink. Stir in lemon juice. Serve stew over rice or couscous. Garnish with lemon slices and cilantro, or sprinkle with shredded Monterey Jack cheese, if desired. Serves 6-8