Arendelle Coronation Seafood Stew
![Arendelle Coronation Seafood Stew](/-/media/project/dole/recipe-images/arendelle-coronation-seafood-stew_1440_810.jpg?h=810&w=1440&rev=f8f9c328620b49699b70bdfe1b9db661&hash=EA4F495972720D96E64174502020824A)
Ingredients
- 2 tablespoons olive oil
- 2 medium DOLE® White Onions, chopped
- 6 stalks DOLE® Celery, chopped
- 4 medium DOLE® Carrots, chopped
- 1 medium leek, thinly sliced
- 2 cups small DOLE® Cauliflower florets
- 2¼ teaspoons salt
- 1 teaspoon fresh ground black pepper plus additional for garnish (optional)
- 6 medium DOLE® Gold Potatoes, chopped
- 2 medium parsnips, chopped
- 1 medium celery root, chopped
- 8 cups water
- 3 cups seafood stock
- 2 pounds salmon fillets, skin removed, cut into ½-inch pieces
- ½ pound raw 31-40 count peeled and deveined shrimp, thawed if necessary
- ½ pound raw bay scallops
Directions
- Heat oil in a large sauce-pot over medium-high heat; add onions and cook 5 minutes or until tender, stirring occasionally. Add celery, carrots, leek, cauliflower, salt and pepper; cook 10 minutes or until starting to brown, stirring occasionally. Add potatoes, parsnips, celery root, water and stock; heat to a simmer. Reduce heat to medium-low; cover and cook 1 hour or until root vegetables are tender.
- Stir in salmon, shrimp and scallops; cook 10 minutes or until seafood turns opaque throughout and internal temperature reaches 145°F. Transfer 4 cups stew to a blender; purée on high or until smooth. Stir puréed stew into sauce-pot; serve garnished with pepper, if desired. Makes about 24 cups.
Tips & Tricks
To freeze stew, stir in seafood in Step 2 and immediately cool stew in sauce-pot in sink filled with ice water. Divide stew into freezer-safe containers and freeze up to 3 months. Thaw stew overnight in the refrigerator and purée ¼ of the amount of thawed stew. Cover and reheat stew on the stovetop over medium heat (or in a microwave-safe dish in microwave oven on high) until internal temperature reaches 165°F.