Arendelle Coronation Seafood Stew

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

1. 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.
2. 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.