Obe Ata Seafood Stew

Most cultures have some form of a seafood stew, a delicious amalgamation of fish, shrimp, clams, mussels, and squid all swimming in a delicately spiced tomato broth. Seafood is the star of the show with dishes like a San Francisco Cioppino, or Italian pasta “Frutti di Mare,” which literally translates to “fruits of the sea.”

The whole process, though, of preparing the shellfish and making the broth and bringing the whole stew together -- it can take ages! So, I wanted to find a way not only to make it simpler, but also to put my own spin on a classic.

I turned to my Obe Ata soup as an easy way to bulk up the stew base in no time. Not only is it much quicker than making a broth from scratch, but it adds a delicious Nigerian flavor twist to a dish that doesn’t always pack much of a punch.

If you give it a try, I promise it’s the easiest seafood stew you’ll ever make. You’ll feel like a professional chef in your very own home kitchen.

INGREDIENTS 

Serves 2

4 oz linguine

2 Tablespoons butter

2-3 fresh thyme sprigs

2 garlic cloves, peeled and minced

6 raw shrimp, cleaned

6 raw clams, cleaned

6 raw mussels, cleaned

1 tomato, diced

Jalapeño, thinly sliced to taste

1 jar Egunsifoods Obe Ata soup

Bread, for serving

COOKING DIRECTIONS

  1. Cook the linguine according to package directions.
  2. In a deep saucepan over medium heat, melt the butter. Add the thyme and garlic and cook for 1 minute.
  3. Add the shrimp, clams, mussels, and 1 cup of water. Cover and cook until the clams and mussels open, about 10 minutes. Discard any that remain unopened.
  4. Heat up Obe Ata Soup according to package directions.
  5. Assemble the bowls with linguine and seafood, and top it all with Obe Ata Soup! Serve with diced tomatoes, sliced jalapenos, and toasted bread. 
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