Seafood Stew

By jdwooten

Our rich stew is made with green beans. The saffron contributes a pungent flavor and intense yellow color.

Ingredients

• 2 teaspoon(s) extra-virgin olive oil
• 1 medium onion, minced
• 1 clove(s) garlic, minced
• 1/2 teaspoon(s) dried thyme
• 1/2 teaspoon(s) fennel seed
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) freshly ground pepper
• crumbled saffron threads
• 1 cup(s) no-salt-added diced tomatoes, with juice
• 1/4 cup(s) vegetable broth
• 4 ounce(s) green beans
• 4 ounce(s) bay scallops
• 4 ounce(s) small shrimp

Details

Servings 2

Preparation

Step 1

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.