Easily prepared for 2, this recipe can easily be doubled for 4 or more! If you are allergic to shellfish or don’t care for seafood, substitute for a white meat to ensure a nice protein balance in this dish!
- 1 tsp. extra virgin olive oil
- 1 small shallot, chopped
- 1 tsp. garlic, minced
- 1 c. carrot, chopped
- Pinch of salt and pepper
- 1 c. fish stock
- ¼ c. white wine
- 4-5 precooked mussels*
- Halibut steak, lightly seared and chopped*
- 2 bay leaves
- ¼ tsp. turmeric
Prepare the ingredients by pre cooking the mussels until they open. Lightly pan sear the halibut steak, allow to cool and chop into bite size pieces.
In a medium pot add the oil, shallot, garlic and carrot and begin to sauté on medium heat. Sprinkle with a pinch of salt and pepper blend. Allow to cook for 3-5 minutes.
Add the water and wine, the mussels and halibut, and the bay leaves and turmeric. Bring the stew to a slight boil, allowing the flavors to meld, about 15 minutes.
*Any seafood or white meat such as chicken or pork can be used in this stew.