Seafood Stew

I made a Seafood Stew this week that hit the spot with the weather change AND is amazing in preparation for your period {thanks to the iron – your levels dip during menstruation, protein – help stabilize your blood sugar & omega-3 fatty acids – which can reduce the intensity of period pain}. If you make it, be sure to tag me {@whitney__mack}, I love to see your creations!

SEAFOOD STEW:

Ingredients:

• Grass-fed butter OR organic, cold-pressed: avocado or coconut oil
• 2 leeks, green part cut off; white part cut in half and sliced
• 2-4 tsp. minced garlic (depending on how much you like)
• 2 Tbsp. tomato paste
• 1 Tbsp. Italian seasoning
• Bone broth (check out my recipe for homemade broth here) – add as much as you like to desired “soupiness”
• A few stalks of celery, sliced
• 3 medium sized sweet potatoes, diced
• 1 yam, diced
• 1 large can of organic diced tomatoes
• A couple fillets of fish (ex. halibut, haddock mahi mahi, or salmon – I used wild frozen haddock from Trader Joe’s)
• 1 lb large prawns, raw, peeled and de-veined ( or sub scallops)
• Optional: 1 lb mussels clams
• ½ teaspoon chili flakes or cayenne
• Sea salt & pepper to taste
• Optional: garnish with freshly chopped parsley and squeeze of lemon

DIRECTIONS:

1. Add oil, leeks and garlic to a large pot. Saute until garlic is browned, 2-3 minutes. While that’s cooking, start preparing the celery, sweet potatoes and yams.
2. Add tomato paste & Italian seasoning, then stir together. Add a little bone broth and let that simmer while you finish chopping the vegetables.
3. Add vegetables, diced tomatoes and fish to the pot. Pour bone broth over top – just cover if you want it to be a stew consistency, add more if you like it more soupy.
4. Cook for 8 – 10 minutes on medium (until vegetables are turning soft).
5. Add shrimp and cook for 2 more minutes.
6. Let cool before serving. Option to garnish with freshly chopped parsley and a squeeze of lemon!