Rating: 3.66 stars
50 Ratings
  • 5 star values: 10
  • 4 star values: 21
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 3

This seafood stew, gently simmered in a spicy tomato broth, can be served over couscous.

Martha Stewart Living, December/January 1995

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Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice leeks in half lengthwise, and cut into 1/2-inch dice.

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  • In a stockpot, heat oil over medium heat. Add leeks and garlic; saute, stirring, until translucent, about 7 minutes. Add jalapeno, carrots, spices, and salt; lower heat to medium low, and cook until carrots are almost tender, 4 to 5 minutes. Add tomatoes, wine, and 1 cup water. Bring to a boil, and lower heat to medium; cook 5 minutes.

  • Stir in shrimp and scallops; cook until just opaque, 4 to 6 minutes. Remove from heat, add cilantro, and serve over couscous pilaf.

Cook's Notes

The chopped Italian tomatoes that come in cardboard cartons have the best consistency for this recipe, but canned tomatoes can be used as well. Israeli couscous have a larger grain than traditional couscous.

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Reviews (1)

50 Ratings
  • 5 star values: 10
  • 4 star values: 21
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
01/18/2010
This recipe looks great - I wonder how many it would serve? I am having a dinner party for 6 this weekend...