This versatile fish stew is a classic of the West Coast. For the best flavor, use the freshest seafood you can find. Cut scallops in half if they are larger than 1 inch. Serve with a sprinkling of fresh basil and a slice of crusty Italian bread to soak up all the juice.
- 1 tbsp olive oil
- 1 small sweet onion, diced
- 4 cloves garlic, minced
- 1/4 cup dry white wine
- 1 cup bottled strained tomatoes
- 1 tsp dried oregano
- 1 green bell pepper, sliced julienne
- 1/4 tsp pepper
- 1 bottle 12 oz. bottle clam juice
- (16) 21-25 ct.prawns, peeled and deveined
- (16) u/10 Sea Scallops, split in half
- 1 lb. firm white fish fillets, (such as cod or halibut), cut crosswise in strips
- 1 lb. fresh clams, Manila’s or Little Neck’s
- few dashes of Tabasco
- 2 T dried red chili peppers
1. In large saucepan, heat oil over medium-high heat; cook onion, and bell pepper, stirring occasionally, until softened, about 4 minutes. Add garlic; cook for 1 minute.
2. Pour in wine; cook, scraping up browned bits, until slightly reduced, about 1 minute. Add tomatoes, oregano, pepper and clam juice, chili peppers, tabasco; bring to boil. Reduce heat and simmer for 5 minutes.
3. Stir in shrimp, scallops, clams and fish; cover and cook over medium heat until shrimp are pink and fish and scallops are opaque, about 5 minutes.
Yield: 4 Servings
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