September Seafood Stew

A Thai-influenced mix, with touches of the late-summer garden.

The last-minute addition of fresh, juicy, large tomatoes to this recipe lends a touch of late-summer to a stew whose other influences come from across the globe. Add to this the influence of anti-inflammatory turmeric and other curry spices, as well as the nutritional power of Tuscan kale, and you have a potent, delicious mix! Allow 45-60 minutes to prepare—perhaps perfect for a weekend evening! Note: For a less-expensive, simpler version, replace the scallops with wild- or locally-caught fish.


  • 1 medium white or red onion
  • 3 cloves garlic
  • 3 small to medium red potatoes
  • 1-2 tsp fresh ginger
  • 1 tsp curry powder (or more to taste)
  • Canola oil (GMO-free, in glass container)
  • Toasted sesame oil
  • Thai red curry paste (1 to 3 tsp)
  • ¼ to ½ pound scallops
  • ½ to whole pound locally-caught fish
  • ½ pound shrimp
  • 1 can organic chickpeas or cannellini beans
  • 2 to three cups coconut milk
  • 1 large bunch Tuscan kale/similar dark-leafy green
  • Pastora or similar cream sherry/Pinot Grigio
  • 1-2 fresh, medium to large garden tomatoes


  • Fresh basil leaves
  • Fresh lime


Simmer scallops in 12-16 oz water for 10 minutes. Cover and set aside.

Sauté the onion, garlic, potatoes and curry powder with fresh ginger in toasted sesame + (GMO-free) canola oils. Sauté for approximately 3-4 minutes. Add shrimp and sauté for an additional 4 minutes.

Sauté fish separately for 5-8 minutes, adding Tuscan kale about halfway through the time period. (Fresh basil leaves are an optional addition.)

Note: Undercooked fish looks transparent, whereas overcooked fish looks white and rubbery. The perfect compromise is an inside look that is translucent.

Deglaze with cream sherry/Pinot Grigio, coconut milk and stock from scallops. Simmer along with scallops themselves.

Add can of organic chickpeas, cannellini, or Great Northern beans.

Add Thai red curry paste.

Add sautéed fish and Tuscan kale.

Finish with extra wine/sherry.
At last-minute, add 1-2 large garden tomatoes.

Add additional water and/or fish stock as necessary.




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