February 12, 2019
Valentine’s Day is not my favorite. In fact, I’m perfectly willing to skip the whole day. But this husband of mine is too sweet. He insists on showing me some love to set an example for our boys. So, for future reference to my future daughters-in-law, wherever your sweet souls are, these boys have been taught.
Our Valentine’s routine typically involves me putting some chocolates on everyone’s dinner plate. When the boys come to the table, they always suddenly remember this is our tradition as they open the candy pre-meal.
I do try to make something a little special for dinner on this day. I’m sharing a recipe that will take the meal for your sweetie up a notch. Honestly, this is my go-to Christmas Eve meal, but it’ll be perfect for a chilly February evening. You’ll have to put the Valentine’s chocolates on the bread plate because this meal calls for a bowl!
Seafood Stew
2 tablespoons olive oil
1/3 cup finely diced onion
1 teaspoon finely minced garlic
3 cups chicken broth
28 oz can of crushed tomatoes
14 oz can italian style diced tomatoes
1 pound fish, cut into pieces (I typically use white fish)
1 pound mussels
1/2 pound scallops
1 pound uncooked shrimp
Parsley for garnish
Directions:
Heat oil in saucepan and saute onions until tender. Add garlic and continue cooking for one minute. Stir in broth and both cans of tomatoes. Allow to simmer for about 30 minutes.
Bring liquid to a gentle boil. Add fish and cook for 2-3 minutes before adding other seafood. Continue cooking until seafood is cooked thoroughly, but not overdone (approximately 10 minutes). Mussel shells will open and the shrimp will be pink.
Garnish with parsley.
**Crusty, buttery bread is essential for dipping and eating along with this stew.
