Scale
Ingredients
For the sauce:
- 1 tablespoon evoo
- 1/2 onion sliced
- 1 garlic clove minced
- 1 red bell pepper sliced
- ½ green bell pepper
- 2 cans diced tomatoes with juice (14oz)
- 1 tsp harissa (compliant)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne
- 1 tsp garlic powder
- 1/2 tsp onion powder
- ½ tsp thyme
- 2 bay leaves
- Salt and pepper to taste
For the wild seafood:
- ½ tbsp avocado oil
- 1 lbs. rock fish (or preferred wild fish)
- 6 large scallops
- 8 large shrimp
- Salt and pepper to taste.
Instructions
- HEAT evoo in a skillet
- SAUTE pepper, onion, and garlic until soft
- ADD cans of tomatoes and harissa and let simmer for about 5 minutes.
- ADD all the spices and herbs
- SIMMER until most of the liquid evaporates (approximately 10-15 minutes)
- HEAT a nonstick pan over medium high heat, adding the avocado oil.
- SEASON the seafood with salt and pepper.
- ADD the fish and shrimp to the sauce to cook, covered, until fish is flakey and shrimp are cooked through.
- SEAR the scallops in the nonstick skillet, letting a crust develop, approx. 2 minutes each side – add to the sauce.
- SERVE with your favorite fresh herbs, starchy side (potatoes, cauliflower rice, or zucchini noodles) and enjoy!
