Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier! 

SAVORY SUNDAYS

I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in! 

Easy-Seafood-Stew2 Easy-Seafood-Stew

Easy Cioppino Stew
Serves 4
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Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Prep Time
5 min
Cook Time
25 hr
Total Time
30 min
Ingredients
  1. 1 or 2 organic chicken chorizo links, removed from casing and finely diced/ground
  2. 1/2 lb. fresh fish (cod, wild salmon- up to you!)
  3. 2 cups fresh bay scallops
  4. 15 pre-cooked shrimp (wash and remove tails)
  5. 1 15 oz. can organic diced tomatoes
  6. 2 cups chicken stock
  7. 1 tbsp parsley
  8. 1 full lemon
  9. 1/4 cup tomato paste
  10. 1 onion, sliced
  11. 2 garlic cloves, crushed
  12. 1 tbsp extra-virgin olive oil
  13. 1 tbsp fresh basil
  14. 1 tbsp Italian Seasoning
  15. Optional: 1/2 tbsp Red pepper flakes
  16. Freshly cracked pepper, to taste
  17. Himalaya sea salt, to taste
Instructions
  1. 1. In a saucepan saute garlic and oil
  2. 2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often
  3. 3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally
  4. 4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning
  5. 5. Bring to a boil then reduce heat and let summer for 15 minutes
  6. 6. Taste and adjust spices as desired, serve hot
Notes
  1. - I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  2. - If seafood is frozen, thaw before placing in the pan
Nutritional Information
  1. Servings: 4 generous bowls
  2. Amount Per Serving: 1
  3. Calories: 224g
  4. Fat 6g
  5. Carbs 11g
  6. protein 28g
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Easy-Seafood-Stew3 Easy-Seafood-Stew1 What is your favorite type of soup? What is your go-to easy weeknight meal?