Sicilian Seafood Stew

Daune (pronounced "Dawn") Browne


Basil, oregano and marjoram are favorite herbs of Mediterranean cooks. Combined with garlic, the herbs add a lovely flavor to this robust stew. A company dish to please!

Featured Pinch Tips Video






30 Min


30 Min


1 c
chopped onion
1 c
chopped celery
3/4 c
chopped green sweet pepper
3/4 c
chopped red sweet pepper
2 Tbsp
olive oil
3 clove
minced garlic
1 tsp
dried basil, crushed
1 tsp
dried oregano, crushed
1 tsp
dried marjoram, crushed
1/4 tsp
crushed red pepper or dash of ground red pepper
1 can(s)
tomatoes, cut up (28 oz.)
1 bottle
clam juice (8 oz.)
1/2 c
dry red wine
1/2 lb
fresh scallops, rinsed
1/2 lb
fresh peeled and deveined shrimp
2 Tbsp
lemon juice
lemon slices; fresh oregano sprigs (optional)

Directions Step-By-Step

In a Dutch oven, cook onion, celery and sweet peppers in olive oil over high heat about 5 minutes until tender, stirring constantly. Stir in garlic, basil, oregano, marjoram and crushed red pepper or ground red pepper.
Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
Cut up any large scallops. Add scallops and shrimp to Dutch oven, cover, and cook about 3 minutes or until scallops and shrimp are opaque. Stir in the lemon juice.
To serve, ladle into bowls. If desired, garnish with lemon slices and fresh oregano.

About this Recipe

Course/Dish: Fish Soups