healthy stew recipe

A medley of clams, mussels, shrimp, and cod balance beautifully with a savory tomato and seafood broth delicately flavored with fennel and shallot.

CIOPPINO

avocado oil, (or olive oil)

fennel bulb, (thinly sliced)

shallots, (thinly sliced)

garlic, (pressed

salt

black pepper

tomato paste

(14 ounces) tomatoes, (undrained)

low sodium seafood broth, (OR chicken broth)

dry white wine

bay leaf

cod fillet, (skin removed,

shrimp,

parsley

red pepper flakes, (for garnish, optional)

Lemon wedges, (for serving)

Heat oil in a 6-quart Dutch oven or stockpot set over medium heat.

Add the sliced fennel and shallots; cook for 6 minutes, stirring occasionally.

Stir in garlic, salt, and black pepper; cook for 2 more minutes.

Add tomato paste; stir to combine.

Stir in diced tomatoes, seafood or chicken stock, and wine.

Add bay leaf; cover and bring to a simmer.

Reduce heat to medium-low and continue to simmer covered for 10 minutes.

Remove cover and add the clams and mussels; cover and cook for 4 minutes, or until clams and mussels begin to open.

Add the cod; cover and cook for 3 minutes.

Add in the shrimp and cook uncovered for 2 to 3 more minutes, or until cooked through. Stir occasionally.

Remove from heat. Taste soup for salt and pepper; adjust accordingly.

Discard any clams and mussels that didn’t open.

Remove bay leaf.

Garnish with parsley and red pepper flakes.

Serve with lemons.

This hearty stew, full of vibrant veg and warming spices, is a Hemsley sister favourite. Serve with a side of cauliflower tabbouleh as a light accompaniment

Moroccan chicken stew

almonds

ghee

red onions,

garlic cloves, finely chopped

ginger

tsp cumin

cinnamon

½ smoked sweet paprika

chicken thighs, skin on

red peppers,

lemon,

green olives, stoned

gluten-free chicken stock

dates

green beans,

coriander,

parsley,

In a large, dry pan, gently toast the almonds for 2 mins until golden – don’t take your eyes off them, as they burn easily – then set aside.

In the same pan, heat the ghee and gently cook the onions for 8 mins until softened. Add the garlic, ginger and spices, and fry for 1 min more.

Add the chicken thighs, skin-side down, and cook until the skin is golden and crisp, then turn and cook to lightly golden on the flesh side.

Add the red peppers, lemon slices, olives, stock or bone broth and dates or apricots (and chilli, if using). Simmer with the lid on for about 40 mins until the chicken is cooked through.

If you find the sauce is too watery, take off the lid and leave it to reduce a little. If the sauce is too thick, add a few more tbsps of water.

Add the green beans for the final 4 mins of cooking time. Season to taste and top with the coriander, parsley and the toasted almonds to serve.

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Moroccan chicken stew

Top 2 healthy stew recipe recipes from across the web

The most viewed healthy stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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CIOPPINO

Moroccan chicken stew

The most viewed healthy stew recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine