BONNIE'S SHRIMP AND SCALLOP STEW

BONNIE'S SHRIMP AND SCALLOP STEW image

Provided by BonniE !

Categories Seafood

Time 1h

Number Of Ingredients 14

Previous Next

12 ounces or about 16 large, frozen, scallops uncooked
12 ounces extra large, frozen shrimp, cooked, tails removed
2 anchovies, packed in olive oil, rinsed and minced
1 medium fennel bulb, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon olive or grape seed oil
5 cups water with 4 teaspoons chicken flavored better bouillon stirred in
2 cans italian diced tomatoes and juice with garlic, oregano and basil
1 can, 15 ounces, artichoke bottoms, one-inch dice
juice of a half lemon
1 teaspoon dried leaf basil
1/4 teaspoon cayenne pepper
2/3 cup, uncooked elbow macaroni. i used barilla, gluten free.

Steps:

1. Chop the artichoke bottoms and set aside.
2. Chop the fennel bulb, onion and mince the garlic.
3. Place the shrimp in a bowl of water to thaw. You will add the shrimp in the last step, just to heat it through. It is already cooked. This will keep it from getting tough.
4. Thaw the scallops according to package directions.
5. Heat one tablespoon of olive oil in a large soup pot over medium heat. Add minced garlic and chopped onion and cook until tender and brown, stirring frequently.
6. Add the chopped fennel bulb and cook about five minutes more.
7. Add the minced anchovies to the chicken broth and stir. They are soft; you can easily mash them with a fork. The addition of anchovies , which is the secret ingredient, adds great fish flavor to the stew, and no you won't taste anchovies!
8. Then add the broth and anchovy mixture to the pot. Add tomatoes, lemon juice, basil and cayenne. Bring to a boil, reduce heat, cover the pot and simmer 15 minutes.
9. Add pasta to the pot and cook 10 minutes, stirring once.
10. Add the scallops and chopped artichoke bottoms.
11. Simmer over low heat 10 minutes more, then add the shrimp just to warm through and serve immediately with some crusty bread. Enjoy!