Seafood Stew

Some coconut oil
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon dried ground lemon grass (optional)
1 teaspoon Italian seasonings
juice of 1/4 lemon (or lemon juice to taste)
2 cups vegetable broth (or 2 cups water plus vegetable broth seasoning)
1 tablespoon fresh chopped basil (or 1/2 tsp dried basil)
1 tablespoon Bragg Liquid Aminos
salt and pepper, to taste
water
4 ounces scallops - cut into bite size pieces
4 ounces precooked shrimp - cut into bite size pieces
4 cups spinach (or as much as you can shove in the pot! - Extra spinach can't hurt!)

In a good sized soup pot, saute onion in a little coconut oil. When onion is cooked to your liking, add the garlic, ginger, lemon grass and Italian seasonings and saute briefly. Then add the rest of broth, lemon juice, basil, aminos, salt and pepper. Add some water until the sauce is the strength you like. After the sauce has simmered to the desired flavor, add scallops and simmer for 2-3 minutes. Next add pre-cooked shrimp and then fill up the pan to the top with spinach–as much as you can shove in (at least 4 cups). Cover with a lid and simmer for 3-5 minutes.


Serving Size: Divide in half to make 2 large servings

Number of Servings: 2

Recipe submitted by SparkPeople user ANTIOCHIA.