Shelly's Recipe

SEAFOOD STEW

Category: Stews

2 tsp extra-virgin olive oil
1 medium onion, chopped
1 clove garlic, minced
1/2 tsp dried thyme and fennel seed
1/4 tsp salt and pepper
Pinch of crumbled saffron threads
1 cup no-salt-added diced tomatoes, with juice
1/4 cup vegetable broth
4 oz green beans, cut into 1-inch pieces
4 oz bay scallops, tough muscle removed
4 oz small shrimp (41-50 per lbs), peeled and deveined

Heat oil in a large saucepan over medium heat. Add onion; cook, stirring constantly, for 3 minutes. Add garlic, thyme, fennel seed, salt, pepper and saffron; cook for 20 seconds. Stir in tomatoes, broth and green beans. Bring to a simmer. Cover, reduce heat and simmer for 2 minutes. Increase heat to medium, stir in scallops and cook, stirring occasionally, for 2 minutes. Add shrimp and cook, stirring occasionally, for 2 minutes more.