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Arendelle Coronation Seafood Stew

1 hr 55 Minutes Total time 30 Minutes Prep time 1 hr 25 Minutes Cook Time 203 Calories 18 Servings


Allergens: Shellfish


  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.

Soups Mains Dinner Gluten-free Shellfish Fish Kid-Friendly Disney Frozen 2 Winter

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