Simple Seafood Stew

Maria Emmerich

Prep Time 5

Cook Time 6

Course Appetizer, Dairy Free, Egg Free, Fish and Seafood, Main Course, Nut Free, Soups and Salads

Cuisine American

Servings

Calories 243

▢ 1 tablespoon coconut oil or lard or butter if not dairy free
▢ 1 4 ounce fillet cod or other white fish, cut into 1 inch pieces (I used 1 package Sizzlefish cod)
▢ 6 small shrimp peeled and deveined (I used 1 package Sizzlefish shrimp)
▢ 4 medium scallops I used 1 package Sizzlefish scallops
▢ 1 1/2 teaspoons Redmond Real salt
▢ 2 cups Mama Maria's marinara sauce or Primal Kitchen Marinara
▢ fresh ground pepper for garnish

Place oil in a large cast iron skillet over medium high heat. Pat fillet, shrimp and scallops dry. Season on all sides with salt. Place into hot skillet and cook for 2 minutes, flip and cook for another 2 minutes. Add marinara sauce and bring to a gentle boil. Simmer for 2 minutes to heat through. Garnish with pepper and serve.
Store extras in airtight container in the fridge for 4 days. Can be frozen for up to a month. To reheat, place in a skillet over medium heat for 5 minutes or until heated through.