Category:

Whole 30

Spinach & Egg Stuffed Mushrooms

by Reed Dunn March 4, 2020

I found some rather large portobello mushrooms at the grocery store, and I just had to turn them into a brunch-inspired meal with vitamin-packed spinach and an egg baked right into the center.

These are an easy main dish for an any-time-of-day meal, whether you want to make them for breakfast, brunch, lunch, dinner or a late-night snack. Completely Whole30-friendly and easy to make, I topped them with a drizzle of my Dairy-Free Pesto to amp up the flavor.

Spinach & Egg Stuffed Mushrooms

Reed Dunn I found some rather large portobello mushrooms at the grocery store, and I just had to turn them into a brunch-inspired meal with vitamin-packed spinach and an egg baked right… Print This

Serves: 2 Prep Time: 5 minutes Cooking Time: 25 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 large portobello mushrooms
10 ounces fresh baby spinach
2 eggs
1/4 teaspoon salt
1/8 teaspoon black pepper
Pinch of red pepper flakes
1 tablespoon olive oil

Instructions

Preheat oven to 400 degrees F. Line a quarter sheet pan with parchment paper. Remove stems and use a spoon to carefully scrape away ribs of mushroom caps.

Place mushrooms top side down on the baking sheet. Bake in the preheated oven for 10 minutes. Remove and use a paper towel to soak up excess water.

While mushrooms are in the oven, heat olive oil in a medium frying pan. Once heated, add in fresh baby spinach and saute until cooked, about 5 minutes. Season with salt, black pepper and red pepper flakes.

Create a wall of the cooked spinach in the inside edges of the mushroom caps, leaving an opening in the center. Crack an egg into the center of each mushroom, and return sheet pan to the oven. Bake for 15 to 17 minutes, or until eggs are set.

Remove and serve with Dairy-Free Pesto, hot sauce or your favorite garnish.

March 4, 2020 0 comment

Appetizers Parties & Events Pescatarian Whole 30

Lemon Poached Shrimp

by Reed Dunn February 12, 2020March 12, 2020

Chilled, cooked shrimp. I can eat a bucket full, if given the opportunity. Add a spicy dipping sauce, and all I need is to be set up with a bowl to discard the tails.

That’s why I love this easy Lemon Poached Shrimp with Cocktail Sauce. It’s great as a light lunch all alone, or it serves well as a make-ahead appetizer for your next book club or gathering of friends.

Lemon Poached Shrimp

Reed Dunn Chilled, cooked shrimp. I can eat a bucket full, if given the opportunity. Add a spicy dipping sauce, and all I need is to be set up with a bowl… Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 6 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 pound tail-on frozen shrimp
3 cups water
1 lemon
10 peppercorns
1 teaspoon kosher salt
1 bay leaf

Instructions

In a large saucepan, add water, peppercorns, salt and bay leaf. Cut lemon in half and squeeze juice into the pan before also adding lemon halves right into the mix.

Bring pan to a boil and reduce heat to medium, simmering for 10 minutes. Add frozen shrimp to the poaching liquid and return to a boil, cooking for about 6 minutes. If shrimp are thawed, reduce cooking time to 4 to 5 minutes.

Drain liquid and shrimp into a colander. Let shrimp cool, then serve with cocktail sauce. Shrimp can be made up to a day ahead and stored in an air-tight container in the refrigerator.

For the Cocktail Sauce:
1 cup Whole30-compliant ketchup (I used The New Primal)
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish (read the label to ensure Whole30 compliance)

Mix together in a small bowl and serve with chilled shrimp. Can be made ahead and stored in an air-tight container in the refrigerator for up to a week.

February 12, 2020March 12, 2020 0 comment

Breakfast Brunch Vegetarian Whole 30

Roasted Tomatoes with Baked Eggs

by Reed Dunn January 28, 2020January 28, 2020

Sometimes the simplest recipes end up being the most delicious. That’s certainly true with savory Roasted Tomatoes with Baked Eggs. Whether you want a quick-and-easy weekend breakfast or a weeknight meal without the fuss, this recipe requires virtually no prep work and can be put together before the oven is even pre-heated.

This meal is akin to a simplified shakshuka, with even less prep work (you didn’t even know that was possible!) and a rich, robust flavor that intensifies with the oven roasting of sweet cherry tomatoes. Get this dinner from countertop to tabletop in just about 40 minutes without having to watch it constantly during the process.

Roasted Tomatoes with Baked Eggs

Reed Dunn Sometimes the simplest recipes end up being the most delicious. That’s certainly true with savory Roasted Tomatoes with Baked Eggs. Whether you want a quick-and-easy weekend breakfast or a weeknight… Print This

Serves: 2-4 Prep Time: 5 minutes Cooking Time: 40 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 pints cherry tomatoes
3 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon cracked black pepper
4 eggs
8 to 10 basil leaves

Instructions

Preheat oven to 400 degrees F. In an 8-inch square baking dish, spread out cherry tomatoes in a single layer. Add in olive oil and stir to coat, making sure tomatoes cover the entire bottom of the pan.

Place tomatoes in the oven and roast for 25 minutes, stirring halfway through. Remove tomatoes from the oven, season with salt and pepper.

Crack 4 eggs around in the roasted tomato mixture. Note: The tomatoes will release a lot of juices, so be careful with the hot liquid.

Return pan to the oven and bake for an additional 10 minutes, or until egg whites are set. Remove from oven and garnish with chopped basil. Serve in shallow bowls with additional sea salt.

January 28, 2020January 28, 2020 0 comment

Vegan Vegetarian Whole 30

Greek Cauliflower Salad

by Reed Dunn January 4, 2020January 28, 2020

At the deli counter of my local supermarket, there’s this Greek Orzo Salad that became my December addiction. It’s so delicious and packed with veggies and flavors that are some of my favorites.

The problem is now that I’m trying to have a more carb-conscious January is that I can’t stop thinking about that salad. It haunts me when I walk past the deli, so I decided to make a new version. One with the same bold flavors, only this one is Whole30 friendly, vegetarian and even vegan.

It turns out, you don’t need the cheese or the orzo to capture those same beautiful Greek flavors. So, I’m happy to introduce this, my Greek Cauliflower Salad. It’s an easy make-ahead meal for those trying to meal plan and stay on track with Whole30 or any healthy diet as we sail into the first week of the new year.

Greek Cauliflower Salad

Reed Dunn At the deli counter of my local supermarket, there’s this Greek Orzo Salad that became my December addiction. It’s so delicious and packed with veggies and flavors that are some… Print This

Serves: 8 Prep Time: 25 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

5 cups riced cauliflower
1 cup diced bell pepper (I used a mix of red and green for added color.)
1½ cup diced English cucumber
½ cup diced red onion
½ cup sun dried tomatoes in oil (check the label, if you're doing Whole30)
½ cup kalamata olives
¼ cup chopped fresh parsley
1 large lemon
½ cup olive oil
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon cracked black pepper

Instructions

Add first seven ingredients to a large bowl. Stir well to evenly combine.

For dressing, zest and juice 1 large lemon into a 2-cup glass measuring cup. Add in olive oil, garlic, salt and pepper. Whisk together to combine.

Pour dressing into salad mixture and fold together until dressing has evenly coated all ingredients. Store in an air-tight container in the fridge, or serve immediately.

Note: Letting the salad chill in the fridge for at least 4 hours will allow the dressing and flavors to combine with all of the veggies. Salad will keep for 5 to 7 days.

January 4, 2020January 28, 2020 0 comment

Breakfast Brunch Holiday Whole 30

Red & Green Christmas Casserole

by Reed Dunn December 18, 2019December 18, 2019

Festive foods are the centerpiece of most holiday celebrations, and that’s especially true for Christmas. We have more than enough opportunities to overindulge during December, so I’ve been trying my best to create some celebration meals and dishes that are on the health-conscious side of things.

That’s certainly true with this egg dish, which I’ve given a fancier title. My Red & Green Christmas Casserole is a variation of my favorite breakfast egg bakes, filled with vegetables that add the perfect holiday colors to your table. It’s overflowing with vegetables and checks all of the boxes to be a Whole30-compliant breakfast. You can serve it warm out of the oven, and it’s even better cut up and served room temperature as part of a holiday brunch buffet.

Because the recipe is so simple, you could make variations and add cooked sausage or swap out vegetables to make multiple combinations to please every guest joining you for the holidays.

Red & Green Christmas Casserole

Reed Dunn Festive foods are the centerpiece of most holiday celebrations, and that’s especially true for Christmas. We have more than enough opportunities to overindulge during December, so I’ve been trying my… Print This

Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 red bell pepper, diced
1/2 yellow onion, diced tomatoes
2 cups zucchini, shredded
1 1/2 cups chopped broccolini
6 eggs
1 tablespoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper

Instructions

Preheat oven to 375 degrees F. Oil a 9-inch pie pan or 8-inch square glass baking dish.

Prepare vegetables, using a paper towel to squeeze out excess water from zucchini.

In a skillet over medium-high heat, add 1 tablespoon olive oil. Add in diced bell pepper and onion, stirring to cook for about 5 minutes, until onions are translucent. Reduce heat to medium and add in shredded zucchini and chopped broccolini.

Add salt and pepper to the skillet. Cook vegetables, stirring often, for about 7 to 10 minutes or until water is mostly cooked out of zucchini. (Note: If your zucchini is too watery, you will end up with a runny casserole.)

Spread vegetables into prepared baking dish. Crack eggs into a medium bowl and whisk together until well combined. Pour over vegetable mixture and bake for 24 to 28 minutes, until eggs are set.

Let cool for 10 minutes, or until room temperature. Cut and serve.

December 18, 2019December 18, 2019 0 comment

Pescatarian Whole 30

Pacific Northwest Salmon Chowder

by Reed Dunn November 7, 2019

When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad or a warmer dish with the leftovers. Roasted salmon all by itself, straight from the refrigerator, makes a great protein snack after a tough workout.

Here I took one extra filet I had to make a half-batch of PNW Salmon Chowder. This is the style of seafood chowder made famous in San Francisco and easily found along Seattle’s waterfront. This recipe is one I dreamed up for a hearty lunch-for-one scenario.

One of the best parts of this Salmon Chowder is that I replaced all of the cream and dairy in more standard recipes with canned coconut milk. You still get the creamy, rich flavor – but it comes in the form of a Whole30-compiant version.

You easily can double this recipe, as you’ll note by the ingredients. Many of them are half of the full vegetable or half of a package of the pantry ingredient (ie the coconut milk). This is a satisfying meal on a chilly fall or winter day, and it would be a dream as a cup of soup alongside a fresh salad.

Pacific Northwest Salmon Chowder

Reed Dunn When I’m roasting pre-portioned salmon, I like to think ahead and add a couple of extra servings to my prep. That way I can make a delicious chilled salmon salad… Print This

Serves: 1-2 Prep Time: 15 Cooking Time: 25

Rating: 5.0/5

( 2 voted )

Ingredients

½ yellow onion, diced
½ green bell pepper, diced
1 carrot, peeled and diced
2 stalks celery, diced
1 clove garlic, minced
1 yukon gold potato, diced (about 1½ cups)
8-ounce roasted salmon filet, diced into 1-inch cubes
1½ cups vegetable broth
½ can coconut milk
1½ teaspoons olive oil
Salt and pepper to taste

Instructions

Prepare vegetables to roughly a 1/2-inch dice, with exception of 1-inch diced potatoes. Mince garlic, and dice leftover, cooked salmon filet into 1-inch cubes.

Heat olive oil in a medium pan over high heat. Once heated, add onion, bell pepper, carrot and celery, stirring to cook for about 5 minutes. Once onions are translucent, add in garlic and diced potatoes. Cook for an additional 1 minute.

Add vegetable broth to the pan and bring to a boil. Once boiling, reduce heat to simmer for about 10 minutes, until potatoes are just cooked through.

Pour in coconut milk and stir to combine. Bring back to a simmer, and add in diced, cooked salmon. Cook for about 3 minutes, until salmon is warmed. Taste and add additional salt and pepper to taste.

A Seasoning Note: I don’t add salt and pepper in advance, because my roasted salmon is already well seasoned. This keeps me from having an overly salty chowder.

November 7, 2019 0 comment

Breakfast Brunch Vegetarian Whole 30

Easy Sheet Pan Breakfast

by Reed Dunn October 24, 2019October 24, 2019

Whether or not you believe breakfast is the most important meal of the day, it is one of the tastiest. I think a good balanced breakfast – not the kind advertised throughout the cereal aisle – is the best way to kick-start your body into productivity.

One of the challenges is always making a mess of dishes before you have to rush out the door to the office or your next appointment. That’s why this easy cleanup sheet pan breakfast is a great option.

Plus, it has all of the same veggies I often make if I’m meal-prepping for the week. This time I just do it all in the morning, and I still have a warm meal in my belly within 40 minutes.

One trick to the success of this dish is a good sheet pan. If you don’t have a couple of quarter sheet pans in your cupboard, it’s worth the investment. These little guys are perfect for roasting a variety of vegetables and preparing different ingredients that need to bake or roast for varying amounts of time.

I prefer these pans from Sur la Table, which I learned about when they were gifted to me. I use them every day, and they hold up great. They’re so crucial to so many of my recipes that I went back and started replacing all of my sheet pans with this line.

Easy Sheet Pan Breakfast

Reed Dunn Whether or not you believe breakfast is the most important meal of the day, it is one of the tastiest. I think a good balanced breakfast – not the kind… Print This

Serves: 1 to 2 Prep Time: 10 Cooking Time: 35

Rating: 5.0/5

( 1 voted )

Ingredients

1 sweet potato, peeled and diced
½ green bell pepper, diced
½ small onion, diced
3 to 4 eggs
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper

Instructions

Preheat oven to 400 degrees F.

Add diced potato, olive oil, salt and pepper to a quarter sheet pan. Roast in oven for 18 minutes. Remove and stir in onion and bell pepper, returning to the oven to cook for an additional 6 minutes.

Remove from oven, once again, and carefully crack 3 to 4 eggs onto the vegetables. Leave about 2 inches between each egg.

Return pan to oven and bake until eggs are set, about 10 minutes.

Serve with salt and pepper.

October 24, 2019October 24, 2019 0 comment

Vegan Vegetarian Whole 30

Cauliflower Spanish Rice

by Reed Dunn October 19, 2019October 19, 2019

Every year when the Seattle rain starts to get to me, I strategically plan a vacation to Puerto Vallarta. Visiting the Mexican tourist destination has become a bit of a tradition for my pack of friends – and many others.

It’s an affordable place to visit and, for me, it’s also home to my absolute favorite cuisine. There are so many memories made around sizzling plates of fresh-off-the-grill fajitas and plenty of blended cocktails. The flavors of Mexico, no matter when I have them, instantly transport me back to the beaches of Puerto Vallarta.

I recently booked accommodations for my next trip to the Jalisco city on Mexico’s Pacific Coast. I can’t wait for the sandy beaches, the frothy frozen drinks and the sizzle of those “this plate is hot” dishes. Plus, the street-side taco carts. It’s all so delicious.

While the cuisine is packed with beyond exceptional flavors, the added bulk of calories can be overwhelming to my waistline. I especially love a good bowl of Spanish-style rice, but it doesn’t always love me back.

I updated my recipe for Spanish Cauliflower Rice to bring out the bold tomato flavors (hint: tomato paste). Pairing this side dish with a platter of Fajita Shrimp and Veggies, a bowl of homemade guacamole and whatever else your heart desires can be done with ease. It’s a great way to feed a family or a group of friends for any any-night-of-the-week dinner party without much fuss.

Tip: I batch make my own Fajita Seasoning Mix – you can Google about a million recipes for this, all featuring pantry staples you likely have on hand – and use that to add the right amount of spice and flavor of this traditional side. Of course, you can easily buy a packet of fajita seasoning at the store, as well.

Spanish Cauliflower Rice

Reed Dunn Every year when the Seattle rain starts to get to me, I strategically plan a vacation to Puerto Vallarta. Visiting the Mexican tourist destination has become a bit of a… Print This

Serves: 4 Prep Time: 5 Cooking Time: 20

Rating: 4.0/5

( 2 voted )

Ingredients

4 cups cauliflower rice
½ onion, finely diced
2 cloves garlic, minced
1 14.5-ounce can diced tomatoes
3 tablespoons tomato paste
1/2 teaspoon olive oil
1 tablespoon Fajita Spice Mix
½ lime, juiced
Chopped cilantro for garnish (optional)

Instructions

Add olive oil to a medium saucepan over medium-high heat. Once heated, add diced onion and cook for 5 minutes, until onions are translucent. Add minced garlic and cook for 1 minute.

Reduce heat to medium and add in riced cauliflower. Cook for about 5 minutes, stirring occasionally. Add in diced tomatoes and fajita seasoning.

Stir and cook down until juice from tomatoes has evaporated and soaked into the rice. Create a well in the center of the dish and add in tomato paste.

Stir to combine and cook for another 5 to 10 minutes. Stir in juice from ½ lime and cilantro, as desired. Serve.

October 19, 2019October 19, 2019 1 comment

Breakfast Brunch Vegetarian Whole 30

Green Shakshuka featuring Abbio Cookware

by Reed Dunn October 12, 2019March 14, 2020

It’s not always easy to pack vegetables into your morning routine. That’s where I find a shakshuka works really well. This version creates a nice bed of greens for the eggs to nestle into, which also helps them bake more evenly than the liquid sauce of a more traditional tomato-based shakshuka.

I used my new Abbio Large Nonstick Skillet to take this dish from the stovetop to the oven to the table in well under an hour. The skillet is sleek and all kinds of sexy – I’m not afraid to dote on cookware – with a non-stick surface that really holds up. (In fact, the skillet can take on heat up to 450 degrees.)

Abbio was founded by two brothers from Seattle who wanted to create cookware that got people back into the kitchen. That’s right in line with why I started Pesto & Potatoes, so I was excited when they asked me to partner with them. Cooking doesn’t have to be as difficult as those Food Network shows might make it appear, with unknown ingredients and a list of techniques you can’t even pronounce.

In fact, this shakshuka is a great place to start for a novice in the kitchen. Whether you’re trying to impress yourself for breakfast, a couple of friends for brunch or a date coming over for weeknight dinner, you can prepare the vegetables in advance and pull this out of the oven and onto a plate without the stress. The simple, healthy list of ingredients is easy to locate in any supermarket.

One area of this recipe where I do splurge is the eggs. When possible, I like to get eggs from my local farmers market or a store that sources from within the narrowest radius of my address. I just find local, farm-fresh eggs taste better and have brighter yolks. Plus, you’re supporting a local business, and that always feels like the right thing to do.

Find the entire line of tri-ply Abbio cookware at the company’s website.

Green Shakshuka

Reed Dunn It’s not always easy to pack vegetables into your morning routine. That’s where I find a shakshuka works really well. This version creates a nice bed of greens for the… Print This

Serves: 2 to 4 Prep Time: 15 minutes Cooking Time: 30 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1 small onion, diced
½ green bell pepper, diced
3 cloves garlic, minced
½ pint shiitake mushrooms, chopped
1 pound brussels sprouts, shredded
2 small zucchini, grated
1 tablespoon cumin
1 teaspoon sea salt
½ teaspoon black pepper
2 tablespoons olive oil
4 farm-fresh eggs
2 tablespoons olive oil
Fresh parsley or cilantro for garnish (optional)

Instructions

Preheat oven to 375 degrees F. Prepare vegetables as noted in ingredient list.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add onion and bell pepper and cook for 4 to 5 minutes, until onion is translucent. Add in garlic and stir to combine.

Reduce heat to medium and add in chopped mushrooms, cumin, salt and pepper. Cook for another 2 to 3 minutes, then add in brussels sprouts and zucchini.

Continue cooking the vegetable mixture for another 7 to 10 minutes, until everything is cooked through but not overdone. Taste and adjust seasoning, as desired. Remove from heat.

Spread the mixture evenly in the pan. Using the back of a spoon, create 4 wells in the vegetable mixture. Carefully crack an egg into each of the wells.

Place the pan in the oven, positioned in the middle rack. Bake eggs for 10 to 13 minutes, until whites are set. Remove from oven and garnish with fresh herbs, as desired.

Serve.

October 12, 2019March 14, 2020 1 comment

Pescatarian Whole 30

Pacific Northwest Cioppino

by Reed Dunn October 5, 2019March 11, 2020

Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day.

Year-round you’ll find tourists slowly sauntering down the hall of the market, looking at fish vendor after flower vendor after fresh produce vendor. Maybe sampling a sliver of apple or pear or stopping for a bite of chocolate pasta.

The Seattle landscape wouldn’t be the same without Pike Place Market, and I certainly wouldn’t be the cook I’ve become without this spot for constant inspiration. Even though the market offering looks similar day after day to tourists – give or take the seasonal flower display differences – I like to dig a bit deeper.

After what felt like a never-ending work week, I took a late Friday afternoon trip to the market for some dinner inspiration. I squeezed my way past tourists gawking at types of seafood they’d never seen before and stopping to take a colorful photo of the perfectly placed produce.

It’s worth noting I’ve stopped for those photos many times. It doesn’t get old, unless you’re on a mission.

I needed to find seafood that would inspire a delightful dinner. It was day 20 of this round of Whole30, and I had been stuck in a bit of a seafood rut. So, as I made my way through the crowd to my favorite seafood vendor, I saw the inspiration right front and center of Pure Food Fish Market – local mussels from Taylor Shellfish.

I got so excited, I didn’t even take a photo of the display. Generally, I turn into the guy who takes a photo of the before, during and after. Just in case, you know? I just grabbed two pounds of the mussels, and immediately knew it would be the start to a Pacific Northwest Cioppino that would also include some shrimp and Alaskan cod.

Cioppino is a seafood stew that gained popularity in San Francisco and is served regularly at restaurants up and down the West Coast. Access to fresh seafood from the Pacific Ocean, the kind of stuff you find at Pike Place Market, makes this dish a bit more affordable to make.

This version is Whole30-friendly and checks all of the boxes for a paleo diet. No use of a white wine, a mainstay for traditional recipes, in the broth. This would be perfect served alongside a loaf of crusty bread (plenty of options to pick that up at Pike Place Market, too), but that’s a definite no-no during a Whole30.

Pacific Northwest Cioppino

Reed Dunn Pike Place Market is a must-see for tourists visiting Seattle. The iconic fish throwing and neon entrance sign draw out thousands of cell phone cameras every day. Year-round you’ll find… Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 1 hour

Rating: 5.0/5

( 1 voted )

Ingredients

2 pounds mussels
1/2 pound shrimp
1/2 pound cod (or other white fish)
1 large onion
1 shallot
3 cloves garlic
1 red bell pepper
1 fennel bulb
28-ounce can crushed tomatoes
6-ounce can tomato paste
1 tablespoon dried parsley
1 tablespoon dried oregano
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes (optional)
1 bay leaf
4 cups low-sodium vegetable broth
8 ounces clam juice
2 tablespoons olive oil

Instructions

Prepare vegetables by dicing onion, shallot and red pepper. Cut fennel bulb into half-moon slivers, and fine dice garlic.

Once vegetables are prepared, add 2 tablespoons olive oil to a dutch oven over medium-high heat. Add in diced onion and shallot, stirring to cook for about 5 minutes, until soft and translucent.

Stir in diced red bell pepper and cook for another 3 minutes or so, careful not to burn vegetables. Toss in minced garlic and fennel bulb slivers, and cook for another 1-2 minutes.

Add in 4 cups vegetable broth, clam juice and crushed tomatoes. Once the broth begins to boil, add in bay leaf, parsley, oregano, red pepper flakes (optional), salt and pepper.

Reduce heat to medium-low to simmer, and stir in tomato paste. Let simmer for about 20 minutes. While broth is simmering, prepare seafood.

Clean mussels, removing beards and rinsing thoroughly, discarding any ones with cracked shells. Peel and devein shrimp, if needed, leaving tails on (optional). Cut cod into chunks about the same size as shrimp, or approximately 1-inch cubes.

Once broth has been prepared, return heat to medium-high and add in mussels. Put a lid on the pot to allow steam to help mussels open up. This should take about 7-10 minutes.

After mussels have opened, remove lid and add cod chunks and shrimp, stirring to combine. Cook for about 5 minutes, until cod is cooked through.

Serve.

October 5, 2019March 11, 2020 0 comment