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!

★★★★★ 1 vote
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)


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

About this Recipe

Course/Dish: Fish Soups