Seafood Stew

• Seafood

  • 1 lb Seafood, mixed

• Produce

  • 1 tsp Basil
  • 1 1/2 cups Carrots
  • 1 1/2 cups Celery
  • 4 cloves Garlic
  • 1 1/2 cups Onions
  • 2 cups Potatoes
  • 1/4 cup Shallots
  • 1 28 oz. can Tomatoes

• Condiments

  • 1 tsp Sriracha sauce

• Baking & Spices

  • 1 tsp Greek seasoning
  • 1 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 1 28 oz. can Water

Found on recipesfoodandcooking.com

Description

Ingredients

• 1 lb. mixed seafood (I used lobster, shrimp and cod)
• 1 28 oz. can crushed tomatoes
• 1 28 oz. can water
• 4 - 6 cloves of garlic
• 1½ cups celery
• 1½ cups onions
• 1½ cups carrots
• ¼ cup chopped shallots
• 2 cups potatoes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon basil
• 1 teaspoon Greek seasoning
• 1 teaspoon Sriracha sauce (optional)

Directions

• Add the chopped vegetables except potatoes to a large dutch oven. Add the tomatoes and water. Add the seasonings.
• Cook over medium low heat until vegetables are tender, about 20 - 25 minutes.
• Add the potatoes, cook until they are tender, about 15 minutes. Add the Sriracha sauce if using.
• Add the seafood, cook for about 5 minutes and remove from heat.