Source: dLife

Spicy seafood stew simmered with scallops, shrimp, catfish, and crab.

Servings

1 tbsp olive oil
1.5 cup fresh chopped red onion
4 medium garlic cloves , minced
1 tsp ground cumin
0.5 tsp ground cayenne (red pepper) (to taste)
2 cup low sodium vegetable broth , or chicken broth
2 cup white wine , dry
1 medium tomatoes , chopped
1 yellow tomatoes , equal to 2 cups
0.5 tsp salt (optional)
1 tsp ground thyme
2 bay leaves
1 pinch saffron , crushed
1 lb raw medium shrimp , peeled and deveined
1 lb large scallops , cut in half
1 lb fresh cod fillets , or grouper fillet, cut into bite-size pieces
1 lb catfish fillets (wild) , cut into bite-size pieces
4 oz snow crab cocktail claws

1 In large stew pot, heat olive oil over medium. Add onion and garlic and cook until tender, approximately 4 minutes.
2 Add cumin and red pepper. Stir and cook 1 minute.
3 Add broth, wine, red tomato, yellow tomato, salt, thyme, bay leaves, and saffron. Stir well to combine.
4 Simmer, uncovered, about 15 minutes.
5 Wash seafood in cold water and pat dry. Add to broth mixture and bring to a boil over high heat.
6 Reduce heat to low, cover, and simmer until the seafood is opaque, 10 to 15 minutes.