sicilian seafood stew
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!
prep time
30 Min
cook time
30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 cup chopped onion
- 1 cup chopped celery
- 3/4 cup chopped green sweet pepper
- 3/4 cup chopped red sweet pepper
- 2 tablespoons olive oil
- 3 cloves minced garlic
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried marjoram, crushed
- 1/4 teaspoon crushed red pepper or dash of ground red pepper
- 1 can tomatoes, cut up (28 oz.)
- 1 bottle clam juice (8 oz.)
- 1/2 cup dry red wine
- 1/2 pound fresh scallops, rinsed
- 1/2 pound fresh peeled and deveined shrimp
- 2 tablespoons lemon juice
- - lemon slices; fresh oregano sprigs (optional)
How To Make sicilian seafood stew
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Step 1In 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.
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Step 2Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Simmer, covered, for 15 minutes.
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Step 3Cut 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.
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Step 4To serve, ladle into bowls. If desired, garnish with lemon slices and fresh oregano.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fish Soups
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