Mediterranean Seafood Stew with Supreme Orzo

Serving Size:  2-3


1/2 lb. Pappardelle’s Supreme Orzo
4 cups chicken stock
2 cups dry white wine
1 (14.5 oz.) can diced tomatoes
2 tablespoons soy sauce
2 large carrots, finely chopped
1 leek, finely chopped
1 celery stalk, sliced
4 shallots, chopped
4 cloves garlic, minced
2 teaspoons fresh rosemary, crushed
2 teaspoons freshly grated orange zest
1/4-1/2 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
1/4 teaspoon fennel seed
1/2 teaspoon saffron threads
1/2 lb. mussels, scrubbed
1/4 lb. firm white fish, cubed
1/4 lb. raw shrimp, peeled and deveined
1/4 lb. scallops


  1. Cook orzo in a pot of boiling salted water until al dente (about 8-10 minutes). Drain and set aside.
  2. Combine all stew ingredients in a large non-reactive kettle. Bring to a simmer and cook until carrots are tender. Time permitting, make this broth several hours before proceeding to Step 3.
  3. Add mussels to stew and cook until opened. Add remaining seafood in order listed, allowing about 1 minute between each addition. Add reserved orzo and simmer until seafood is cooked and orzo is heated through, about 3 minutes.
  4. Serve immediately, with crusty bread on the side for dipping into broth.