Sicilian Seafood Stew

1
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!

Rating:

★★★★★ 1 vote

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)

How to Make Sicilian Seafood Stew

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.

Printable Recipe Card

About Sicilian Seafood Stew

Course/Dish: Fish Soups



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