Uncanny Pantry

Nutritional Info (per Cookie)

Protein	Carbs	Fiber
67	13	2

Recipe

Ingredients

• 2 tbsp olive oil
• 1 green onion, chopped and divided (whites vs green)
• 1 fennel bulb, thinly sliced
• 2 medium carrots, peeled and sliced into 1/4-inch rounds
• 6–8 small new potatoes, halved (or quartered if larger)
• 1 cup dry white wine
• 4 cups lobster stock
• 1/2 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 bay leaf
• 1 lb swordfish, cut into 1-inch cubes
• 1/2 lb shrimp, peeled and deveined
• 1 lb clams, scrubbed
• Zest of 1 lemon
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the white part of the onion and cook for 3–4 minutes until softened. Stir in fennel, cook until fragrant.
2. Add Carrots and Potatoes: Add the carrots and new potatoes to the pot. Cook for 2–3 minutes, stirring to coat in the aromatics.
3. Build the Base: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Add the lobster stock, smoked paprika, red pepper flakes, and bay leaf. Bring to a simmer and cook for 15–20 minutes, or until the potatoes and carrots are just tender.
4. Cook the Seafood: Add the swordfish cubes to the simmering stew and cook for 5 minutes. Add the clams and shrimp, cover, and cook for another 5–7 minutes until the clams open and the shrimp are opaque. Discard any unopened clams.
5. Season and Garnish: Stir in the lemon zest and adjust seasoning with salt and pepper. Sprinkle fresh parsley on top.
6. Serve