Day 5, Week 3

Fish & seafood stew

This dish is gorgeous! So appealing to the eyes, so sexy! The broth is mild yet very flavorful.

You can eat a big bowl and not feel guilty because it is so light and healthy!

Pair this with a cold glass of white wine or prosecco and you'll feel like you are somewhere on a

beach in Europe!

Ingredients:

- 1 celery stalk, chopped small

- 2 garlic cloves, finely chopped

- 2 sprigs fresh rosemary, finely chopped

- 1 cup frozen corn, thawed

- 4 anchovy fillets, finely chopped

+ 4 cups low sodium chicken stock

+ 1 leek, halved & finely chopped

+ handful of flat leaf parsley, roughly chopped

+ 4 shrimps, deveined & peeled

+ 8 mussels, scrubbed

+ 2 small tilapia fillets (or other white fish)

- 3 tbsp extra virgin olive oil

- 1/2 cup water

- 1/4 tsp red pepper flakes *optional*

- burger buns

- butter

Directions:

In a pot over medium heat, add olive oil, garlic, rosemary & anchovies. cook for 2 minutes, until anchovies have almost melted. Add celery & leek. Cook for 4 minutes. Add chicken stock, stir & bring to a boil. Cover & simmer for 1/2 hour. Add 1/2 cup water, stir & season with salt & pepper. Add corn & simmer for another 5 minutes. Right before serving dinner is when you will be adding your seafood and fish. Bring to a small boil and add fish. Cook for 5 minutes. Add shrimps & mussels and cook for another 5 minutes. Discard of any mussel that didn't open for health safety reasons. Serve with toasted buttery burger buns.

With the leftover eggs & bread, you have breakfast ready to be served! The best scrambled eggs are made without milk. They will be fluffy as long as you keep stirring them with a little butter in a pan. Take them out of the pan while they are still a little runny. Yum!