Seafood Stew

So many fishy combinations

This soup can use an assortment of whatever seafood is available, just make sure to have some shellfish and some fillets.

Seafood Stew

• 1 lb scallops
• 1/2 lb cleaned crab meat
• 1 lb red snapper fillets
• 3 ribs celery diced fine
• 2 leeks diced fine
• 2 carrots diced fine
• 4-6 potatoes diced medium small
• 6 cloves garlic minced
• 28 oz can whole tomatoes crushed by hand
• 2 tbsp tomato paste mixed with 1 cup water
• 8 cups shellfish stock
• 3 lavender pods
• 2 tbsp fresh oregano
• Old bay
• 2 tbsp bacon fat

In a large stock pot melt bacon fat over medium heat and saute leeks, celery and carrots until softened. Add garlic and saute until fragrant then turn heat to high and add tomato paste. Fry until most of liquid is evaporated, add potatoes and turn heat to low. Cover and sweat for 5 minutes then add tomatoes, spices and stock. Bring to a boil then simmer for 30 minutes. Add raw fish and cook for 10-15 minutes then add remaining fish and cook for 5 minutes more. Serve with toasted bread.