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  1. #1
    Senior Member Kimbo's Avatar
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    Default Seafood stew with fish, mussels, shrimp and chorizo



    I threw this together tonight. If you're missing some stuff like saffron or smoked paprika, don't sweat it - it'll still taste good. You can also use whatever seafood you want, but make sure it's stuff that cooks quickly.


    4 tomatoes, large dice
    1tbsp tomato paste
    1 bulb fennel, diced (reserve stalks and fronds)
    2 medium leeks, diced and washed (reserve tops)
    1 link chorizo, removed from casing
    1c white wine
    2c water
    Small pinch of fennel
    2tbsp coriander seed, whole - measure out whole, then crush
    2tbsp smoked paprika
    1tbsp flour
    1 pinch chile flake (more if you like more spice)
    1lb mussels, cleaned
    1lb firm fish, cut into cubes
    1lb head-on shrimp, peeled and deveined (reserve shells and heads)


    Combine water, shrimp heads/shells, chopped fennel stalk and chopped and washed leek tops in a pot. Bring to a boil, then lower to a simmer.


    Bring a pot up to medium heat. Add some oil, then add the chorizo. Cook til browned, stirring to break it up. Add leeks and fennel bulb, saute for a few minutes. Add flour, cook for a minute or two to cook the flour taste out. Add tomato paste, stir and cook for about a minute. Add tomatoes. Increase heat and deglaze with white wine. Add saffron, coriander seed and chile flake. Salt and pepper to taste. Lower heat to a low simmer, and stir occasionally.


    Add mussels to a colander. Set the colander over the pot with the shrimp, and place a lid over the top of the colander. Let the mussels steam for about 5 minutes - the liquid from the mussels will drain down into the pot below with the shrimp. Set the mussels aside. Strain the shrimp liquid into another bowl, then add to the pot with the tomato mixture.


    Bring pot to a boil. Add shrimp and fish - allow them to cook for about 2 minutes. Turn off the heat, and add the mussels. Adjust seasoning (salt and pepper). Spoon into bowls. Top with fennel fronds.



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    Senior Member Supnut's Avatar
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    Sounds good. If you skip the flour it would be loosely Paleo. One could also swap the roux with okra or file as they do for gumbos. I haven't used either option for a stew before but I'm interested in trying.
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    Junior Member benchingover500's Avatar
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    Thanks. Looks good.

  4. #4
    Senior Member Kimbo's Avatar
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    Quote Originally Posted by Supnut View Post
    Sounds good. If you skip the flour it would be loosely Paleo. One could also swap the roux with okra or file as they do for gumbos. I haven't used either option for a stew before but I'm interested in trying.
    Yep. It's just a tbsp of flour, but it can easily be nixed in favor of some other thickening agent, or something like you mentioned above. Actually, with only a couple of modifications, this could be made into a good seafood gumbo:

    -Replace chorizo with andouille
    -Subsitute trinity (bell pepper, onion, celery) for the fennel and leek

    If you're trying to stay paleo, the tricky part would be making the roux.


    If someone says something about you, and it really bothers you, it's probably because it's true.

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