This comforting Mediterranean-style stew combines the sweetness of Savoy cabbage with the rich, briny flavors of fresh shellfish. Scallops, jumbo shrimp, and lobster tail are gently poached in a savory chicken stock infused with garlic, leeks, and herbs. The dish is grounded by hearty cannellini beans and vegetables like carrots, celery, and zucchini, creating a satisfying texture that balances tender seafood with robust vegetables. It&# 226;ÂÂs a perfect weeknight dinner that feels elegant yet homey, bringing together simple ingredients for a flavorful meal that warms the soul. Serve it straight from the pot for a rustic dining experience.
Shellfish Stew With White Beans And Cabbage – Bon Appetit
Description
This comforting Mediterranean-style stew combines the sweetness of Savoy cabbage with the rich, briny flavors of fresh shellfish. Scallops, jumbo shrimp, and lobster tail are gently poached in a savory chicken stock infused with garlic, leeks, and herbs. The dish is grounded by hearty cannellini beans and vegetables like carrots, celery, and zucchini, creating a satisfying texture that balances tender seafood with robust vegetables. It&# 226;ÂÂs a perfect weeknight dinner that feels elegant yet homey, bringing together simple ingredients for a flavorful meal that warms the soul. Serve it straight from the pot for a rustic dining experience.Ingredients
Directions
-
Bring a large saucepan of lightly salted water to a boil.
-
Add the cored cabbage (with outside leaves left intact) to the boiling water; cover and cook for 3 minutes.
-
Using a slotted spoon, transfer the cabbage to a large strainer and drain.
-
Rinse the cabbage with cold water and drain well.
-
Remove 4 outer leaves from the cabbage and reserve for serving; quarter the remaining cabbage and finely slice enough to use in the stew.
-
Heat olive oil in a large pot or Dutch oven over medium heat.
-
Add the chopped leek and minced garlic; sauté until softened, about 3-4 minutes.
-
Pour in the chicken stock and add the bay leaf; bring to a simmer.
-
Add the rinsed cannellini beans, sliced carrot, sliced celery, and chopped zucchini to the pot.
-
Simmer the vegetables for 5 minutes until slightly tender.
-
Add the halved scallops, peeled shrimp, and sliced lobster tail to the simmering stew.
-
Cook gently for 3-5 minutes, just until the shellfish is opaque and cooked through.
-
Stir in the prepared sliced cabbage and cook for another 2 minutes to heat through.
-
Remove from heat and discard the bay leaf.
-
Garnish with chopped fresh Italian parsley before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 12.5kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9.0mg1%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 1.2g5%
- Sugars 1.6g
- Protein 0.7g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to prevent the shellfish from becoming rubbery.
Substitutions: You can substitute chicken stock with vegetable broth for a vegetarian version, though this will change the flavor profile. Other white beans like navy beans work well if cannellini are unavailable.
Variations: Add a splash of white wine or lemon juice at the end for extra brightness. For a richer flavor, finish with a drizzle of extra-virgin olive oil.
Tip: Ensure your shellfish is fresh and thawed completely if frozen before adding to the stew to ensure even cooking.
