SICILIAN SEAFOOD STEW

Sicilian Seafood Stew image

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!

Provided by Daune (pronounced "Dawn") Browne

Time 1h

Number Of Ingredients 17

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)

Steps:

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.

*** Explore more Sicilian Seafood Stew Recipes »

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