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Sweet Potato, Quinoa, and Seafood Stew
Serves 4
1 cup carrots, diced
1 cup sweet potatoes, medium dice
1 cup celery, medium dice
½ cup onion, medium dice
1 tablespoon garlic, minced
½ cup white wine
¼ cup olive oil
¼ teaspoon red pepper flakes
4 cups tomato sauce
2 cups fish stock
1 pound mussels
1 pound clams
½ pound prawns
1 pound white fish
4 crab claws
1 cup cooked quinoa
½ teaspoon saffron
1 tablespoon tarragon
2 cups kale, chopped
4 baguettes, sliced and grilled, for serving
Method:
In a large sauce pot, sauté the carrots, sweet potatoes, onion and celery with olive oil. Next add the garlic and red pepper flakes and deglaze with white wine.
Add the tomato sauce and fish stock to the pot and bring to a low boil. Add the mussels, clams, prawns, white fish and crab claws and cook for approximately 10-12 minutes or until the shellfish is opened and entirely cooked.
Next fold in the cooked quinoa, saffron, tarragon and kale and simmer for 5 minutes. Season with salt and serve with crusty grilled French baguette.