Seafood Stew

Each time my wife has started Weight Watchers over the years we have fallen victim to what I call “The Zero Point Vegetable Soup Fallacy”.  I know a zero point soup is possible. I’ve made gallons of it over the years.  I’ve tried to use unique veggies, fresh herbs and wild spices. But no matter what I’ve tried, it tends to become the “jump the shark” moment for her diet. The first week?  Sure.  But two to three months into this thing and you have to eat another bowl of that damn soup?! It’s about then I start seeing empty Ben and Jerry’s tubs in the garbage.

This is the kind of recipe I’ve made during this last successful year that made me want to do The Hubby Chef blog.  And with fish being free on the new Freestyle program, this is the best zero point dish you’ll ever have!

Let’s do this! And don’t freak out about how many ingredients are in this thing.  Trust me. There’s more dumping stuff in than anything else.

• 1 1/2 cups onion, chopped
• 1/2 medium shallot, chopped
• 3 Tbsp olive oil (yes, this adds 1 points per serving but it’s worth it and good for you)
• 4 cloves garlic, minced
• 2 bay leaves
• 4 medium carrots, chopped in food processor
• 1 1/2 cups celery, chopped
• 1 cup leeks, chopped
• 1/2 cup cilantro, chopped
• 4 Tbsp fresh basil, torn by hand into small pieces
• 2 Tbsp fresh oregano, chopped
• 1 tsp fennel seed, crushed
• 1 pinch of saffron (I know it’s expensive, but get some!)
• 56 oz chopped stewed tomatoes
• 16 oz roasted bell peppers (likely in the Italian food section)
• 32 oz Seafood Stock
• 1/2 cup vermouth (or white wine but vermouth is lower in points, or BOTH!)
• 2 Mahi Mahi filet, cut into bite size pieces
• 1 large cod filet, cut into bite size pieces
• 2 cans of chopped clams
• 8 oz shrimp, raw, detailed and deveined
• 2 Tsp Cherry Smoked Salt (I use San Franscico Salt Co., available Amazon Prime).

Add oil to a stock pot and cook onions, garlic, bay leaves and shallots for 5 minutes. I chop the onions, garlic and shallot together in a food processor, then add it to the pot. I use a  French oven pot as I feel it blends the flavors best during the simmer. This recipe makes 8 cups so use a large pot in any case.

Add fresh chopped vegetables, herbs and spices and cook for 10 minutes, stirring occasionally. I chop 3 of the carrots in the food processor and chop one of the carrots to add to the stew.  The super chopped carrots add some thickness and heartiness to the stew.  Add the wine and/or the vermouth and stir to free up any veggies stuck to the pan.

Dump tomatoes with their liquid, seafood and the stock.  Pour the roasted red pepper in the food processor and lightly chop, then add to the stew. Simmer covered for 30 minutes.  Then another 15 minutes uncovered to let it thicken.

Sprinkle with Cherry Smoked Salt and pepper to taste. Also fantastic with hot sauce for those who like a little kick. I often serve this with a giant scoop cauliflower rice right in the bowl which is of course, no points (pulverize a head of cauliflower in a food processor.  Place in a glass bowl with a little water, cover with Saran Wrap and microwave for 7 minutes. Allow to remain in the microwave with the wrap on for 10 minutes.  Now you have cauliflower rice! Thank you, Heather Hadley!).

ZERO WW Freestyle Points