Manhattan Style Seafood Stew

2 pads Nucoa
2 tbsp olive oil
1 cup diced sweet maui onion
1 cup chopped celery
1 tsp kosher salt
1 can diced tomatoes
1 cup diced russet potato
1 tsp California garlic powder
1 tsp Old Bay
1 14 oz bag of Oceankist frozen seafood mix
1 48 oz box of Swanson sodium reduced chicken broth

Place Nucoa and olive oil in a 4 quart soup pot on the top of a stove, heat and then add sweet onion, celery and kosher salt. Simmer on medium-low heat stirring occasionally and cooking until the vegetables have released some of their liquid and are translucent, about 15 minutes. Add all other ingredients, turn up the heat to medium and cook for about 30-40 minutes until the seafood is tender. Season with kosher salt as needed. Yield 6-8 servings.

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