Why it works for a wet day

• It’s warm, hearty, and comforting.

• You can make it in one pot to keep things simple.

• The broth soaks into the seafood and makes it rich and satisfying.

Ingredients (serves about 4)

From City Seafood you might use:

• 1 lb fresh cod (from the STL Sampler) City Seafood

• ½ lb ocean scallops City Seafood

• 1 lb peeled, deveined shrimp City Seafood

• (Optional) 1 lb salmon fillet if you want extra texture contrast City Seafood

Pantry / other items:

• 2 tablespoons butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 ribs celery, chopped

• 1 carrot, chopped

• 1 small potato (or 2), peeled and cubed

• 4 cups seafood stock or fish stock (or shrimp stock, or low-sodium chicken stock)

• 1 cup heavy cream (or half-and-half)

• 1 tablespoon tomato paste

• ½ cup dry white wine (optional)

• 1 teaspoon smoked paprika

• 1 bay leaf

• Fresh thyme (a few sprigs)

• Fresh parsley, chopped (for garnish)

• Salt & pepper to taste

• Juice of half a lemon

Instructions

1. Prep the seafood

   • Pat the cod, scallops, shrimp (and salmon, if using) dry with paper towels.

   • Cut cod and salmon into chunks (~1.5–2 inch cubes).

2. Sweat the aromatics

   • In a large pot or Dutch oven, melt butter over medium heat.

   • Add onion, celery, carrot, and potato. Cook until softened, ~5 minutes.

   • Add garlic and cook another minute until fragrant.

3. Build the broth

   • Stir in tomato paste and smoked paprika, coating the vegetables.

   • If using wine, pour it in now and let it reduce for 2–3 minutes.

   • Add seafood stock, bay leaf, and thyme. Bring to a gentle simmer.

   • Cook until potatoes start to soften, ~10 minutes.

4. Add the seafood

   • Gently add cod, scallops, and shrimp (and salmon chunks, if using).

   • Simmer just until seafood is cooked through — about 5–8 minutes (don’t overcook).

5. Finish the stew

   • Stir in heavy cream and adjust salt & pepper.

   • Remove the bay leaf and thyme sprigs.

   • Finish with a squeeze of lemon juice for brightness.

6. Serve

   • Ladle into bowls. Garnish with chopped parsley.

   • Serve with crusty bread or garlic toast to soak up the broth.

Tips & Variations

• If you want a tomato-forward version, add a can (14 oz) of crushed tomatoes with the stock.

• For more heat, finish with a pinch of red pepper flakes or a dash of cayenne.

• Swap in other seafood from City Seafood’s a la carte or sampler boxes — they have a nice variety of fish and shellfish you can mix and match.

• If heavy cream feels too rich, use half milk / half cream, or even just milk with a bit of butter.