California Seafood Stew
This creamy seafood stew is the perfect way to warm up during the chilly months. We combined the best of seafood with our favorite Pasolivo products, and of course, bacon, to make a delicious meal.
•3 Tbsp + 2 tsp, divided use, Pasolivo Classic Olive Oil
•2 lb Yukon Gold Potatoes, cut into small cubes, patted dry
•2 tsp + 2 tsp, divided use, Pasolivo Roasted Garlic Salt
•¾ pound bacon (about 10 slices)
•1 c onion, chopped
•2 cups seafood stock, fish stock, or if necessary chicken stock
•12 oz mixed seafood – shrimp, scallops, or other
•12 oz cod filets
•2 cups half and half
•Pasolivo Basil Olive Oil, to serve
•Salt & pepper to taste
Preheat oven to 400 degrees. Mix 3 Tbsp Pasolivo Olive Oil with cubed potatoes. Place in a single layer on parchment paper lined baking sheet. Sprinkle with 2 tsp Pasolivo Roasted Garlic Salt. Roast in oven 20 minute, stir. Continue to roast until potatoes are tender, stirring every 5 minutes. At the same time roast bacon on a foiled lined baking sheet in the oven. Try not to overlap the bacon, roast 15-20 minutes, or until desired crispness. The time will depend on the thickness of the bacon. Transfer bacon to paper towel lined plate to drain.
While potatoes and bacon are roasting, add 2 tsp Pasolivo Olive Oil to pan, when warm, add chopped onion and 2 tsp Pasolivo Roasted Garlic Salt. Sauté until soft and translucent. Add the roasted potatoes to the pan and the seafood stock, bring to a boil, reduce heat to low and add seafood and fish. Cook approximately 10 min or until all seafood is just done. Add 2 cups half and half and heat through. Taste and add pepper and salt to taste. To serve, ladle into bowl, crumbed 1-2 pieces of bacon on top, drizzle with 1-2 tsp Pasolivo Basil Olive Oil.