20 Minute Seafood Stew

Can we talk about my weird-ass love for oldies music? I’m not even kidding when I say that 2 out of the 4 channels on my Pandora (yes I still listen to Pandora) are for golden era type of oldies. Actually, if you want to get technical all my channels are really “oldies” since they are as follows:

So really depending on my mood you can find me jamming in several different ways. I’ll either be cursing along to rap, reminiscing about beer drinking next to bonfires in high school, pretending I’m my dad’s age by loving all golden oldies OR thinking about the times I used to watch the Grand Ole Opry with my grandparents. I’m really a big ball of weird when it comes to music.

So while I’m probably never change when it comes to my music one thing that has changed over time is my willingness to try foods I used to hate. When I was a kid I would cry if forced to eat fish. My step-dad would make beer battered perch and I would sit at the table crying about how I hated it. Every. Single. Time. He would swear he didn’t know I hated fish and would force me to eat it. So there I sat for hours crying while plugging my nose and trying to eat cold, soggy battered fish. No Bueno.

When I got older I realized I was being totally irrational and I needed to get my shit together and start eating fish. It’s good for me and according to most people in my life, it’s pretty delicious. So in the past few years, I have slowly been incorporating more fish into my diet. That’s why when I reached out to Sizzlefish to see if they wanted to work together I was psyched when they said “absolutely!”

INGREDIENTS
For soup:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 (15 ounce) can Italian seasoned diced tomatoes
• 1 cup seafood stock
• 3/4 cup dry white wine
• 1/2 teaspoon crushed red pepper
• 1 pound skinned cod, cut into 1-inch chunks
• 1 pound fresh large (31-35) shrimp, shelled and deveined
• 1/3 cup finely chopped fresh basil
• 1/3 cup finely chopped fresh parsley
• 1/2 lemon, juiced
• Kosher salt, to taste

For panko crumbs:

• 3 tablespoons unsalted butter
• 1/2 cup panko bread crumbs
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh parsley
• Kosher salt and pepper, to taste

DIRECTIONS:
For soup:

1. In a 6-quart soup pot add olive oil and set over medium heat. Once the oil is slightly warm add in the garlic and saute for a few minutes so the garlic is fragrant but not browning.
2. Stir in the tomatoes, stock, wine and crushed red pepper. Let simmer for about 10 minutes just to help the flavors come together.
3. ............................................

for full instruction please see : www.nutmegnanny.com

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