Sicilian Seafood Stew

Daune (pronounced "Dawn") Browne

By
@vavavoom

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!


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Ingredients

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

1
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.
2
Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
3
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.
4
To serve, ladle into bowls. If desired, garnish with lemon slices and fresh oregano.

About this Recipe

Course/Dish: Fish Soups