Cilantro Lime Seafood Stew
Prep Time: 25 minutes | Cook Time: 50 minutes Total Time: 1 hour 15 minutes | Servings: 16
Ingredients:
- 1/4 cup Carlini Vegetable Oil
- 2 cups chopped onion
- 2 cups chopped jalapeno
- 4 tablespoons chopped garlic
- 6 32-ounce cartons Chef's Cupboard Vegetable Cooking Stock, divided
- 4 bay leaves
- 3 pounds Yukon gold small potatoes, cut in half
- 2 teaspoons Stonemill Salt, plus additional to taste
- 2 teaspoons Stonemill Ground Black Pepper, plus additional to taste
- 6 cups bias sliced carrots
- 8 ears of corn, husked and cut into 1-inch slices
- 8 cups packed cilantro
- 1 cup lime juice
- 2 12-ounce packages Specially Selected Jumbo Scallops, thawed
- 4 12-ounce packages Fremont Fish Market Jumbo Easy Peel Raw Shrimp, thawed and peeled
- 2 14-ounce packages Specially Selected Mussels in Natural Juice
Directions:
- In a 12 quart stockpot, heat the oil over medium-high heat. Sauté the onions, jalapeno and garlic until tender, about 5 minutes.
- In a blender, puree the cooked onion mixture with 2 cups vegetable stock.
- Return the pureed onion mixture to the stockpot. Add the remaining vegetable stock, bay leaves, potatoes, 2 teaspoons salt and 2 teaspoons pepper. Cover, bring to a boil, reduce heat and simmer for 20 minutes.
- Add the carrots and corn, cover and simmer for 10 minutes or until tender.
- In a blender, puree the cilantro and lime juice. Add it to the pot along with the scallops, shrimp and mussels. Cover, bring to a boil, reduce heat and simmer for 10 minutes or until shellfish is cooked through. Season to taste with salt and pepper.
Recipe Courtesy of Chef Michelle, ALDI Test Kitchen