We're big fans of Medella Coconut Cooking Oil in all our meals. It's neutral taste and smell makes it a perfect ingredient for more hearty tasting meals, like this seafood stew! Great for family meals on cool, rainy days.
What you'll need:
- 1 tablespoon Medella Coconut Cooking Oil
- 1 small onion, chopped
- 2 medium carrots, chopped
- 1 garlic clove, minced
- 1 can tomato puree
- 1 can diced tomatoes, undrained
- 3/4 cup white wine or chicken broth
- 1 bay leaf
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon pepper
- 3/4 pound salmon fillets, skinned and cut into 3/4-inch cubes
- 1/2 pound uncooked medium shrimp, peeled and deveined
What you'll need to do:
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir until tender.
- Add carrots and garlic; cook 3 minutes longer.
- Stir in tomato sauce, tomatoes, wine and seasonings.
- Bring to a boil. Reduce heat; simmer, covered, 30 minutes.
- Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink.
- Discard bay leaf and serve.
