Hearty Potato and Seafood Stew

• Gluten free

• Seafood

  • 1/2 lb Halibut
  • 2 (15 ounce cans Seafood stock
  • 1/2 lb Shrimp

• Produce

  • 1 Carrot
  • 3 Garlic cloves
  • 1 Onion
  • 1/2 tsp Oregano
  • 1/4 cup Parsley
  • 1 lb Potatoes, petite
  • 2 Tomatoes, medium

• Canned Goods

  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/4 tsp Red pepper flakes
  • 3/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on honestcooking.com

Description

Ingredients

• ¼ cup olive oil
• 1 onion, diced
• 1 carrot, diced
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• 2 medium tomatoes, diced
• 1 pound petite potatoes, halved
• 2 (15 ounce) cans seafood stock
• ½ pound halibut, diced in 1 inch pieces
• ½ pound uncooked shrimp, peeled and deveined
• ¼ cup chopped parsley
• ½ teaspoon oregano
• ¼ teaspoon red pepper flakes
• ¾ teaspoon salt

Directions

• Heat the oil in a large pot over medium/high heat. Add the onion, carrot, and a pinch of salt and pepper. Cook for 3-5 minutes until veggies begin to soften.
• Add the garlic, tomato paste and tomatoes and cook for 5 more minutes.
• Add the potatoes and stock and bring to a boil, then reduce heat to low and simmer for 5 minutes.
• Add the halibut and let simmer for 5 minutes. Then add the shrimp, parsley, oregano, red pepper flakes and salt. Cook for 3-5 more minutes until shrimp is pink and cooked through. Serve immediately!