Spicy Baja Seafood Stew
This is a hearty, warm soup for cold winter nights!
Spicy Baja Seafood Stew. Pairs great with many wines!
It's a very easy stew to make with minimal prep and cook time, about 30 minutes. A wine friendly dish! The fish and spice make it a great match for a young chardonnay, rosé or aromatic white wine, while the tomato and herb components pair well with a light to medium red wine like our organic Pinot Noir or Zinfandel.
Serves four to six.
Ingredients:
Olive Oil
1 medium yellow onion
1 large potato
1 green or yellow bell pepper
1 jalapeno pepper
1 quart fish stock, canned or homemade
½ cup Frey Organic Pinot Noir or Biodynamic Chardonnay
1 quart diced tomatoes with sauce
¼ cup tomato paste
6 large sustainably harvested prawns
1 ½ pound fillet of cod
Optional clams or mussels
Few pinches dried oregano
Few pinches dried basil
1 pinch red pepper flakes
Three cloves minced or pressed garlic
Salt and pepper to taste
Garnish with sliced avocado, lime wedge and cilantro
Directions:
Put the oil into a large thick-bottom soup pot with the onions and simmer until the onions are translucent, about 5 min.
Chop sweet peppers into small cubes and jalapeno into small pieces. You can remove the seeds from the jalapeno if you want the soup to be mild, or leave a few in if you want to turn up the heat.
Cut the potato into large cubes.
Add the chopped peppers and potatoes and cook until the potatoes are barely tender.
Add the fish stock , tomatoes, tomato paste and wine and cook until potatoes are tender.
While the potatoes are cooking, shell the prawns and cut the fish into large chunks.
Once potatoes are tender, add prawns, fish, oregano, basil, pepper flakes and garlic. Cook for 5-10 minutes until the prawns turn pink and the fish is flaky and opaque.
Add salt and pepper to taste.
Ladle into bowls and garnish with sliced avocado, lime wedge and cilantro.
Serve with crusty toasted bread with olive oil, or quesadilla and green salad with citrus dressing.
Enjoy with your favorite Frey Organic red or white wine, as this dish goes well with both! We recommend Frey Organic Pinot Noir, Biodynamic Chardonnay or Zinfandel.