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Cozy Seafood Curry

Easy to prepare with your favorite fish or seafood, this elegant and versatile stew makes a fabulous feast for the senses. For a comforting weeknight meal, keep it simple with salmon or halibut. Or dress it up for a special occasion with wild calamari, artisan shrimp, and sea scallops. Make-ahead tip: prepare the stew without the seafood and refrigerate for up to 3 days, then add the seafood before serving.

Yield: Serves 4-6
Total Time:
Prep:
Cook:
Additional:
Ingredients
2 pounds Vital Choice frozen seafood, thawed
3 tablespoons coconut oil or ghee
2 teaspoons sea salt
1 large yellow onion, finely chopped
12 ounces crimini or shiitake mushrooms, sliced
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 pinch red pepper flakes, more to taste
2 cups tomato puree
2 cups coconut milk, unsweetened, full fat
Chopped cilantro for garnish
Preparation
1.  
In a heavy, medium-large pot with a lid, heat oil over medium-high heat.
2.  
Add onions and sea salt, and sauté until translucent, about 4 minutes.
3.  
Add mushrooms and sauté until tender and their liquid has evaporated, about 4 minutes.
4.  
Stir in garlic, ginger, spices, and tomato puree and cook for another minute, stirring constantly.
5.  
Stir in fish broth and coconut milk and bring to a simmer.
6.  
Reduce heat to medium-low, cover, and simmer 10 minutes while you prep the seafood.
7.  
If preparing this dish ahead, at this point you can refrigerate it for up to 3 days, then add the seafood as follows before serving.
8.  
Cut fish into bitesize chunks and remove skin, if desired.
9.  
If using calamari, slice tubes crosswise into ½-inch rings and leave tentacles as is.
10.  
Shrimp and scallops can be left whole.
11.  
Just before serving, stir in seafood and simmer gently for 3 minutes.
12.  
Ladle into bowls, top with cilantro, and serve.
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