This is yummy and nurturing. Once you get it all chopped up, it comes together quickly since it cooks for only 6 minutes.

This recipe is inspired by one from Jacque Pepin.

This makes four servings, and the leftovers were just as good, but watch that you don’t overcook it when you rewarm it up.

Quick Seafood Stew Recipe

1/2 cup vegetable broth
1.5 Tablespoons olive oil
1.5 Tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 ounces cremini mushrooms, cleaned and cut in 1/2 inch slices
1 large ripe tomato, deseeded and cut in 1″ pieces (about 1 cup)
1 small head of broccoli cut into 1.5″ pieces (about 1.5 cups)
1 zucchini cut into sticks two inches long and 1/2 ” think (about 1.5 cups)
1/4 cup chopped onion
3 large garlic cloves, finely chopped
12 large scallops, cut into 1″ pieces
8 ounces medium shrimp, each cut in three pieces (1 cup)
9 ounces for white fish (monkfish or cod or black sea bass) skin removed and cut into chunks (1 cup)

Place the first 11 ingredients (through the garlic) in a stainless steel saucepan. Bring the mixture to a strong boil over high heat and cook for 1 minute. (This can be done ahead, if you wish.)

When ready to serve, add the scallops, shrimp, and fish to the mixture in the pan, cover, and cook over high heat for 4 to 5 minutes, stirring once or twice. Set the pan aside, covered, off the heat, for 5 minutes before ladling it into soup plates.

Serve immediately.

Yum! Enjoy!