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Mediterranean Seafood Stew

Mediterranean Seafood Stew
Total Time

35 min.

Serving & Size

8 fl oz (250 mL)

Add To Pantry

This dense seafood stew uses Campbell’s® Creamy Tomato Basil Bisque as a base and is enhanced with leeks, fennel and garlic along with a medley of seafood for a perfect spoonful!

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
Oil, olive 30 mL 2 tbsp
Leeks, cleaned, slices (or onions) 1.5 L 6 cups
Fennel, cored and diced (reserve fronds) 1 L 4 cups
Carrots, peeled and sliced 1 L 4 cups
Garlic, minced 25 mL 1 1/2 tbsp
Pepper, red, flakes 3 mL 1/2 tbsp
Wine, white 500 mL 2 cups
Artisan Vegetable Stock, prepared
1 L
4 cups

A complete stock, with robust flavour, made from quality ingredients.The full Flavour of Artisan By Stockpot Vegetable Concentrate is very versatile.

Campbell's® Creamy Tomato Basil Bisque (thawed)
1.8 kg
4 lbs
* Fish fillets, cubed, 1-inch 900 g 2 lbs
* Shrimp, medium, peeled, deveined 675 g 1 1/2 lbs
Parsley, fresh, chopped 250 mL 1 cup
Toast, rounds or coutons 24 24
Instructions
1. Heat oil in a heavy pot over medium-high heat; add leeks (or onions) and sauté 4 minutes.
2. Stir in fennel, carrots, garlic and pepper flakes and sauté 5-6 minutes, stirring often.
3. Add wine and bring to a boil; reduce heat and simmer 5 minutes. Pour in stock and continue to simmer 5 minutes.
4. Stir in frozen soup base and bring to a simmer, stirring often. Simmer 10 minutes.
5. Add seafood medley and simmer to cook through, about 4-5 minutes. CCP: Heat to an internal temperature of 165°F (74°C) or higher for 15 seconds. CCP: Hold hot at 140°F (60°C) or higher for service.
6. Just before serving, stir in parsley and reserved fennel fronds, minced.
7. To Serve: For each serving, ladle 8 fl oz (250 mL) stew into soup plate or bowl and top each bowl with a toast round.
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