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Seafood Medley
Combining a variety of succulent seafood, aromatic herbs, and zesty spices, this dish is guaranteed to satisfy your cravings!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people
Ingredients
1 Tbsp olive oil, 1lb ground sausage, 1 sweet onion, diced, 1 small package organic celery, diced with leaves, 1 fennel (dice the bulb, stalks, and fronds), 1 red bell pepper, diced, 3 cloves garlic, minced, 2-14.5oz cans diced tomatoes (no salt added basil, garlic & oregano), don’t drain, 2-6.5oz cans chopped clams, don’t drain, 1-8oz jar clam juice, 1 cup Chardonnay, 1 Tsp Kosher salt, 1/2 Tsp ground black pepper, 4 oz skinless cod cut into 1-inch pieces, 8 oz large sea scallops, quartered, 8 oz peeled & deveined large shrimp, remove tail, 8 oz ahi tuna cut into 1-inch pieces*, 2 calamari steaks cut into 1-inch pieces*, 1 bundle Italian parsley
Instructions
In a large stockpot, add olive oil, sausage, onions, celery, fennel, bell pepper, and garlic. Cook until sausage is no longer pink and veggies are softened (approximately 10-15 mins). Next, add the diced tomatoes, chopped clams, clam juice, and Chardonnay. Stir, then cover pot and let the ingredients simmer for 20 mins. Lastly, add all the fresh seafood to the pot and stir well. Add parsley, salt, and pepper. Stir and cover pot, cook just until the shrimp are opaque 3-5 minutes. Remove from heat.
Recipe Notes
Note: I grilled extra ahi tuna and added sliced ahi tuna overtop of our bowls
