Seafood Stew with White Beans

If you don’t have cooked white beans, you can use any canned white bean, such as cannellini.

Recipe by Catherine Pla, adapted from Rancho Gordo

Serves 6

• 3 T olive oil

• 1 large yellow onion, chopped

• 2 stalks celery, chopped

• 3 cloves garlic, rough chopped

• 1 t chili powder

• 1 t ground turmeric

• 1 T tomato paste

• 1⁄8 t smoked paprika

• Kosher salt and black pepper

• 1⁄4 c dry white wine

• 1 15-oz can chopped tomatoes

• 3 c fish stock, or water

• 1 c cooked white beans, such as Alubia Blanco from Rancho Gordo

• 1⁄2 lb shrimp, peeled and deveined

• 4-6 sea scallops, halved

• 1⁄2 lb halibut, cod or other study white fish, cubed

• 2 c chopped baby kale or power greens

• 2 T chopped parsley, for garnish

Heat the oil in a large soup pot over medium heat. Add the onion, celery, 1 teaspoon salt and a few grindings of black pepper and sauté for about 10 minutes, until vegetables have softened a bit. Add garlic, chili powder, turmeric, tomato paste, and paprika, and cook another minute. Increase the heat and add the white wine, stirring. Stir in the tomatoes and stock and simmer for 30 minutes. Season to taste with salt and pepper.

Add in the beans. Taste for seasoning, adding salt if needed. Stir in the shrimp, scallops, and fish. Bring stew to a simmer and cook seafood until done, 3-5 minutes depending on the size of the pieces. Stir in the chopped greens to wilt them. Ladle into bowls and top with parsley.