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sicilian seafood stew

★★★★★ 1
a recipe by
Daune (pronounced "Dawn") Browne
Calais, ME

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!

★★★★★ 1
serves 4-6
prep time 30 Min
cook time 30 Min

Ingredients For sicilian seafood stew

  • 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
    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)

How To Make sicilian seafood stew

  • 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.

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