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Seattle, WA.





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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