This colorful and flavorful medley of seafood and stewed beans is our favorite way to quickly enjoy our newest Mediterranean Fish Seasoning. It's a one pot boil and all the yummy goodness is sopped up with crusty bread. Have fun switching it up with different seafood like shrimp and calamari, or add more veggies like corn or kale. If you like a bit more heat, add some crushed red peppers during your sauté. Enjoy!
Makes 4-6 servings
- 2 tablespoons olive oil
- 1 leek
- 1 shallot
- 3 cloves garlic
- 2 tablespoons Mediterranean Fish Seasoning
- 1 14 oz can diced tomatoes
- ¼ cup roasted red peppers, chopped
- 1 can butter beans
- 2 yukon gold potatoes
- 4 cups stock - vegetable or fish
- ½ cup white wine
- 1 pound scallops
- 1 pound mussels
- 1 lemon
- 1 bunch parsley
- 2 tablespoons butter
- 1 loaf sourdough bread
- Clean your seafood, removing the muscle from each scallop and "beard" from each mussel. Be sure to discard any already opened mussels.
- Slice your garlic then dice your leeks, shallot and potatoes. Be sure to rinse leeks clean of all dirt.
- In a medium pot, heat your olive oil over medium-high heat. Add your leeks, shallot, and garlic and sauté until translucent.
- Add your Mediterranean fish seasoning and toss to coat. Deglaze with white wine, and add roasted red peppers, diced tomatoes, and beans. Top with stock and bring to a boil.
- After 5 minutes of boiling, add your potatoes, mussels, and scallops. Boil for just a minute and remove from heat. Add cold butter to pot and stir to melt.
- Toast your bread. Finish broth with lemon juice and parsley, enjoy!