Mediterranean Seafood Stew
Recipe makes 6 servings
1/2 cup (48g) unsalted ground almonds
3 Tbsp (43g) unsalted butter, at room temperature
1½ tsp (3g) smoked paprika, preferably Spanish
2 large (6g) garlic cloves, minced
3 Tbsp fresh parsley or basil, finely chopped
3 Tbsp (40g) olive oil
2 medium (220g) onions, chopped
1 bell pepper (119g), seeded and diced
1 bay leaf
2 cups (360g) cherry tomatoes
2 (340g each), skinless white fish filets, cut into 2-in (5cm) pieces
12 large shrimp (72g), tails-on
12 clams (240g), scrubbed and cleaned
12 mussels (240g), scrubbed and cleaned
1-2 cups fish stock or water (as needed)
salt and freshly ground black pepper
1 lemon (48g), juiced
Mix almonds, butter, smoked paprika, garlic, and parsley in a small bowl and set aside.
Heat oil in a large saucepan over medium heat; add onion, pepper, and bay leaf, and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes, season to taste with salt and pepper, and cook for 5 to 6 minutes or until the tomatoes have softened. Stir in the butter and ground nuts mixture and cook for 2 to 3 minutes or until the sauce has thickened slightly.
Add the fish, shrimp, clams, and mussels and pour just enough stock or water to cover them. Cook until the fish flakes easily with a fork and the clams and mussels have opened, discarding any that have not.
Stir in the lemon juice and serve immediately.
Nutritional breakdown per serving (recipe makes 6 servings)
12.6g Total Carbs
9.6g NET Carbs